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partial cheat optionEgg Salad Tea Sandwiches

Egg Salad Tea Sandwiches

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Egg Salad Tea SandwichesEgg Salad Tea Sandwiches    Vegetarian, Can Be Prepared Ahead, Breakfast/Brunch


Active Time: 20 minutes
Start to Finish: 20 minutes

ingredients

  • hard-boiled eggs, chopped
  • 2 Tbs. chopped celery
  • 2 Tbs. thinly sliced green onion
  • 2 Tbs. cider vinegar
  • cup mayonnaise
  • salt, to taste
  • freshly ground white pepper, to taste
  • 14 slices good quality white bread, crusts removed

directions

Combine all of the ingredients except the white bread in a bowl. Spread the egg salad mixture on 7 of the bread slices, cover with another bread slice, and cut into four pieces to serve.

Notes

Depending on the shape of your other tea sandwiches, you can either cut each sandwich into squares or triangles. Or go wild and do some of each.

This amount of mayonnaise makes a creamy egg salad. If you want a chunkier egg salad, use ⅓ cup of mayonnaise instead. If you want something healthy, egg salad probably isn't your best choice!

You can make the egg salad up to three days in advance and store in the refrigerator until you are ready to assemble the sandwiches. Assemble the sandwiches right before serving so that the bread doesn't get soggy or dried out.

Cheat Option

You can buy pre-made egg salad at a grocery store deli counter. Just make sure to try a sample before you buy it!

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recipe type

Appetizers

source

Hor d'Oeuvre at Home with the Culinary Institute of America

yield

28 sandwiches

difficulty

1111

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im