Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices of white bread, crusts removed
- 2 tablespoons unsalted butter, softened
- Fresh parsley leaves for garnish
Special equipment needed:
- Mixing bowl
- Fork or whisk
- Bread knife
- Spatula
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well with a fork or whisk until evenly combined.
2. Spread the softened butter on one side of each slice of bread.
3. Divide the egg salad mixture evenly among four slices of bread, spreading it to the edges.
4. Top each slice of bread with the remaining slices, buttered side down.
5. Use a bread knife to cut each sandwich into four equal pieces.
6. Garnish each sandwich with a parsley leaf.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- Makes 16 tea sandwiches
Nutritional information:
- Calories: 109 per sandwich
- Total fat: 7g
- Saturated fat: 2g
- Cholesterol: 83mg
- Sodium: 224mg
- Total carbohydrates: 7g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 4g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise.
- Yellow mustard can be substituted for Dijon mustard.
- Whole wheat bread can be substituted for white bread.
Variations:
- Add chopped celery, green onion, or pickle for extra crunch and flavor.
- Substitute avocado for mayonnaise for a healthier option.
- Use different types of bread, such as rye or sourdough, for a different flavor.
Tips and tricks:
- Make sure the eggs are fully cooled before chopping them.
- Use a fork to mash any large egg pieces in the mixture.
- To make the sandwiches ahead of time, wrap them tightly in plastic wrap and refrigerate until ready to serve.
Storage instructions:
- Store any leftover egg salad in an airtight container in the refrigerator for up to three days.
Reheating instructions:
- These sandwiches are best served cold and do not need to be reheated.
Presentation ideas:
- Serve the sandwiches on a tiered platter for an elegant presentation.
- Cut the sandwiches into different shapes, such as triangles or circles, for a fun twist.
Garnishes:
- Fresh parsley leaves
Pairings:
- Serve with a cup of tea or lemonade for a refreshing drink.
Suggested side dishes:
- Fresh fruit salad
- Vegetable crudité with dip
- Chips or crackers
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt until desired consistency is reached.
- If the bread is too soft, lightly toast it before assembling the sandwiches.
Food safety advice:
- Make sure to fully cook the eggs before using them in the recipe.
- Store any leftover egg salad in the refrigerator and consume within three days.
Food history:
- Egg salad sandwiches have been a popular dish in the United States since the early 1900s.
Flavor profiles:
- Creamy, tangy, and slightly salty.
Serving suggestions:
- Serve as a light lunch or as part of an afternoon tea.
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