- ⅔ hard-boiled eggs, chopped
- 2 Tbs. chopped celery
- 2 Tbs. thinly sliced green onion
- 2 Tbs. cider vinegar
- ⅔ cup mayonnaise
- salt, to taste
- freshly ground white pepper, to taste
- 14 slices good quality white bread, crusts removed
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Vegetarian, Can Be Prepared Ahead, Breakfast/Brunch
Active Time: 20 minutes
Start to Finish: 20 minutes
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.
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.
You can buy pre-made egg salad at a grocery store deli counter. Just make sure to try a sample before you buy it!