Jammy Egg Salad Tea Sandwiches

x 1

Mother’s Day high tea style egg salad for tea sandwiches.

The filling should stay creamy, not overly wet. Jammy yolks give a richer texture than fully hard-boiled eggs. Paprika adds subtle warmth and depth. Best served on soft homemade sandwich bread.

Cook Time

9 min

Total Time

14 min

Vegetarian
Snack
Hors d'oeuvre
Sandwich
Quick
Kid Friendly
Comfort Food
Appetizer
Lunch
Meal Prep

Ingredients

  • 5-6 eggs
  • 2-3 tablespoons mayo
  • 1 basil Dijon mustard small spoon
  • chives or green onion chopped
  • fresh lemon juice tiny squeeze
  • paprika pinch
  • salt
  • black pepper

Preparation

  1. Bring water to a boil.
  2. Gently lower eggs into boiling water and cook for 9 minutes.
  3. Transfer immediately to an ice bath and cool for about 5 minutes.
  4. Peel and grate eggs, this part is messy - trust the process
  5. Mix eggs with mayo, basil Dijon mustard, chopped chives or green onion, a tiny squeeze of fresh lemon juice, paprika, salt, and black pepper.
  6. Taste and adjust seasoning.
  7. Spread onto soft sandwich bread and cut into tea triangles or fingers.