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