Egg Salad Tea Sandwiches
These egg salad tea sandwiches are made with a sweet and tangy homemade salad dressing passed down from my grandmother. A unique twist on a classic tea party sandwich that tastes completely different from standard egg salad.
Servings: 18 finger sandwiches
Calories: 146kcal
Ingredients
Salad Dressing
- 1 egg
- ½ cup white sugar
- ½ cup white vinegar
- 2 teaspoons cornstarch
- ½ teaspoon dry mustard
- 2 tablespoons butter
Egg Salad
- 8 eggs hard boiled
- ½ onion diced
- salt and pepper to taste
- 6 tablespoons salad dressing
To Make the Finger Sandwiches
- 12 slices soft white bread
- ¼ cup butter softened
Instructions
- Combine all salad dressing ingredients in a medium saucepan. Bring to the boil over high heat stirring constantly. Cook for 1 minute. Remove from heat and allow to cool. Transfer to a jar and refrigerate. Makes approximately 1½ cups. Keeps for up to two weeks.½ cup white sugar, ½ cup white vinegar, 2 teaspoons cornstarch, ½ teaspoon dry mustard, 2 tablespoons butter, 1 egg
- Place the eggs in a medium saucepan and cover with water. Bring to a boil, and boil for 10 minutes to hard boil the eggs. Peel the eggs, and place in a bowl. Use a potato masher to mash them to your preferred texture.8 eggs
- Combine mashed eggs with diced onion, salt, and pepper. Add 6 tablespoons of salad dressing and mix gently. If making ahead add an extra tablespoon or two before serving as the eggs will absorb the dressing overnight.½ onion, salt and pepper, 6 tablespoons salad dressing
- Spread a thin layer of softened butter on each slice of bread. Spread egg salad generously onto 6 buttered slices. Top with remaining slices and press gently.12 slices soft white bread, ¼ cup butter
- Remove crusts with a sharp serrated knife. Cut each sandwich into 3 equal rectangular fingers. Arrange cut side out on a platter.
- Serve immediately or wrap tightly in plastic wrap and refrigerate for up to a few hours before serving.
Video
Notes
- The salad dressing recipe makes approximately 1½ cups which is more than you need for one batch of egg salad.
- Leftover dressing keeps in the fridge for up to two weeks.
- Plan for 3 to 5 finger sandwiches per person from all the various as part of a larger tea party spread.
Nutrition
Calories: 146kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 188mg | Potassium: 60mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 238IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg
