Okay, confession time - I’m a sucker for finger sandwiches. There’s just something so fancy, so cozy, and so perfectly bite-sized about them. And when it comes to brunch spreads, baby showers, or my personal favorite, a little cottagecore-style tea party with the grandkids, these Egg Salad Tea Sandwiches are always the star of the tiered tray!
This is the kind of recipe that feels like it’s been passed down through generations, because honestly? It has. My grandma used to serve these at every church gathering and ladies’ luncheon. Now, I’m over here cutting off crusts like a sandwich artist and feeling just the tiniest bit royal.
These sandwiches are soft, creamy, and packed with eggy goodness, with just the right amount of tang from chopped dill pickles. They’re super easy to whip up ahead of time, which means you can focus on the important things - like making everything look like a Pinterest-perfect tea party!
🥚 Ingredients
- 4 large eggs
- ¼ – ⅓ cup mayonnaise
- 3 small dill pickles, chopped
- ¼ teaspoon pepper
- 8 slices of soft white bread
🍽 You’ll Also Need:
- Measuring cup
- Medium pot
- Cutting board and knife
- Mixing bowl
- Spoon or spatula
🧁 Directions
Boil the eggs:
Add eggs to a medium pot filled halfway with water. Bring to a boil, then let boil for 10 minutes.
Turn off the heat, cover the pot, and let the eggs sit for another 10 minutes.
Cool & peel:
Run the eggs under cold water for a few minutes to cool, then peel and discard the shells.
Chop and mix:
Dice the eggs and the pickles. In a bowl, stir together the chopped eggs, pickles, mayonnaise, and pepper until smooth and creamy.
Prep the bread:
Trim the crusts off all 8 slices of bread (save them for homemade croutons if you're feelin' thrifty).
Assemble the sandwiches:
Spread the egg salad mixture over 4 slices of bread, then top with the remaining 4 slices. Press gently.
Cut and serve:
Slice each sandwich diagonally into 4 triangles for dainty, tea-worthy bites. Arrange on a pretty platter or tiered tray and serve with tea, lemonade, or your favorite brunch sips.
💡 Tips & Variations
- Make ahead magic: These are fabulous made a few hours in advance - just cover them with plastic wrap and refrigerate.
- No pickles? Add a splash of pickle juice or use relish!
- Fancy it up: Add a little fresh dill, chives, or even a smidge of mustard to the mix.
- Go gluten-free: Use soft GF bread and no one will ever know the difference!
Egg Salad Tea Sandwiches
Egg Salad Tea Sandwiches are light, creamy, and perfect for brunch, showers, or afternoon tea. Made with finely chopped eggs and a smooth, flavorful dressing, they’re soft, classic, and easy to make ahead.
Ingredients
- 4 eggs
- ¼ - ⅓ cup mayonnaise
- 3 small dill pickles, chopped
- ¼ teaspoon pepper
- 8 slices of bread
Instructions
- Add the eggs to a medium pot filled halfway with water, and bring to a boil. Continue boiling for 10 minutes. Turn the heat off and put the lid on the pot for 10 minutes.
- Run the eggs under cold water for a few minutes, then peel them and discard the shells.
- Chop the eggs and the pickles.
- Mix the eggs, pickles, mayonnaise and pepper in a small bowl.
- Cut the crust off all of the slices of bread.
- Spread the mixture onto 4 slices of the bread, then top each slice with another.
- Cut diagonally into 4 pieces.
- Arrange on a platter to serve.
Whether you're planning a Mother's Day tea, a bridal shower, or just having a sweet moment with your little ones, these Egg Salad Tea Sandwiches are the perfect cozy bite of tradition and charm!
Here are some more great recipes you might love:
- Sweet & Dreamy Brunch Bake! Raspberry Cheesecake French Toast Casserole
- Bakery-Style Strawberry Danishes at Home (No Fuss!)
- Ham and Pickle Pinwheel Appetizers – A Classic Party Favorite!
