Egg Salad Tea Sandwich

Yield:
24 small sandwiches

Ingredients:

  1. 8 large eggs
  2. 1/2 cup mayonnaise
  3. 1 small cucumber, seeded and diced small
  4. 1 green onion, finely chopped
  5. 1 Tablespoon fresh dill, finely chopped
  6. 1/4 teaspoon fine sea salt
  7. 1/4 teaspoon ground black pepper
  8. 1/2 cup microgreens, such as pea shoots, optional
  10. Garnish:
  11. 12 slices thin sandwich bread: multigrain, whole wheat or white
Directions:

Place eggs, in a single layer, in a medium pot and cover with cool water (1 inch of water over the eggs). Bring to a boil over high heat. As soon as the water reaches a rapid boil, remove pot from heat and cover tightly with a lid.

After 17 to 20 minutes, remove lid and drain water from the eggs. Transfer the eggs to a bowl of ice cubes and/or cold water; let eggs cool at least 10 minutes in cold water, then drain. Peel eggs to remove the shell.

Mash, grate, or chop the eggs and transfer them to a medium mixing bowl. Add mayonnaise, cucumber, green onion, dill, salt and pepper and mix well. Cover and chill egg salad in the refrigerator for at least 1 hour.

Divide egg salad between 6 slices of bread and spread evenly over the surface of the bread. Top with remaining slices of bread and using a serrated knife, trim crusts from sandwiches. Cut each sandwich into 4 triangles and transfer to a platter.

Garnish sandwiches with microgreens; optional. May be served immediately or covered and refrigerated.

Photo and food styling by Webstop.


TDS 3