Real Recipes From Real Home Cooks ®

tea-time egg salad finger sandwiches

Recipe by
Carolyn Haas
Whitewater, WI

My church is having a Bridal Revue and Afternoon Tea as a fundraiser. My assignment is to come up with finger sandwiches! Here's one version!

yield 8 -12
prep time 15 Min
method No-Cook or Other

Ingredients For tea-time egg salad finger sandwiches

  • 3-4
    hard-boiled eggs, peeled
  • 2 Tbsp
    mayonnaise, light is ok
  • 1 1/2 tsp
    mustard, yellow, dijon or spicy brown
  • 1 Tbsp
    green pepper, minced
  • 1 Tbsp
    onion, minced
  • 1/4 - 1/2 tsp
    salt (or to taste, start with less)
  • 1/4 - 1/2 tsp
    non-salt herbal seasoning mixture (like mrs. dash or so)
  • 1 dash
    tobasco sauce (optional)
  • 4 or 6 slice
    thin white or wheat bread

How To Make tea-time egg salad finger sandwiches

  • 1
    Chop the eggs very fine. Add in all the other ingredients except bread.
  • 2
    Taste and add any extra seasoning or extra mayo if it seems too dry.
  • 3
    Spread on half the bread slices, top with remaining slices. If you want to be extra fancy and cut off the crusts, do that before smearing on the egg salad.
  • 4
    Cut each sandwich into 4 or five long "fingers" or cut each sandwich into 4 triangles. You might have enough egg salad for 3 sandwiches.
  • 5
    NOTE: If you can get thinly sliced bread, that would be lovely. Regular slices will do, of course.