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Egg Salad Tea Sandwich–Christmas Tea

By Shari Kelly-BurrowsPosted on
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Egg salad Tea Sandwich–Christmas Tea 2023

Missy Richardson
Classic egg salad on a bit of pumpernickel makes a pretty tea treat
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Prep Time 30 minutes
Course Salad, Sandwich

Ingredients
  

  • 6 eggs room temperature
  • 1/4 cup red onion finely diced
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp parsley, chopped finely diced
  • 2 tbsp chives, chopped finely diced
  • 1 tsp lemon juice
  • kosher salt and freshly ground black pepper to taste
  • pumpernickel bread
  • radish and chives for garnish

Instructions
 

  • Bring a pot of water to boil. Turn the heat to low and add eggs. Return heat to high and boil the eggs for 12 minutes. Transfer eggs to a bowl of ice water and cool for 15 minutes.
  • Peel cooled eggs and chop. Add chopped eggs to a mixing bowl with all ingredients. Stir together until well combined.
  • Place a scoop of egg salad on each slice of pumpernickel. Garnish with thinly sliced radishes and chives.

Notes