Egg Salad Tea Sandwiches

When it comes to hard boiling eggs, everyone has a favorite method. Here’s mine: Place eggs in a saucepan and cover completely with water. Bring to a boil. Reduce to a simmer for 15 minutes for very firm yolks, 12-13 for softer yolks. Remove from heat. Rinse with cold water and allow to sit at room temperature for a half hour or more. Place in the refrigerator to cool completely. (I don’t put warm eggs into the refrigerator to avoid heating up the other refrigerated foods.)
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 56 servings

1 dozen eggs, hard boiled

½ C. mayonnaise

1-2 Tb. Dijon mustard

Pinch of salt

½ C. snipped chives

28 slices good-quality sandwich bread

½-¾ C. butter, softened



Peel eggs and pulse in a food processor until finely chopped. (You don’t want a purée—just small pieces of egg.)


Combine eggs with mayonnaise, mustard, salt and chives. Spread bread slices with thin layer of butter. Spread egg mixture on 14 slices of bread; top with remaining 14 slices. Cut crusts off with a sharp serrated bread knife. Cut into 4 triangles.

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