Egg salad Tea Sandwich--Christmas Tea 2023
Missy Richardson
Classic egg salad on a bit of pumpernickel makes a pretty tea treat
Prep Time 30 minutes mins
- 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
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.