Creamy Egg Salad Tea Sandwiches Recipe

A simple, classic recipe for egg salad tea sandwiches that’s quick to prepare and perfect for afternoon tea. This version includes tips for making the egg salad ahead of time, assembly suggestions for neat, bite-sized sandwiches, and recommended tea pairings from a certified Tea Sommelier.

Egg Salad Tea Sandwiches

Egg salad tea sandwiches are a timeless savory item for afternoon tea. They are small, crustless, and designed to be eaten in two to three delicate bites. This recipe stays true to the classic foundation—white bread, chopped hard-boiled eggs, and mayonnaise—but adds a touch of dijon mustard and Japanese-style mayonnaise for extra flavor.

These sandwiches are especially good for entertaining because the egg salad can be prepared a day or two in advance and assembled the day of. The result is an elegant, tender finger sandwich that looks beautiful on a tea tray.

Note from Jee

I rarely host afternoon tea without egg salad finger sandwiches; they’re a classic for a reason. I tested the recipe with both regular mayonnaise and Japanese-style mayo (Kewpie). The Japanese mayo gave a creamier, slightly sweeter finish that I preferred, but regular mayo works well too.

Plan for about 4–5 tea sandwiches per person if you’re serving a full spread. For variety, offer these alongside other tea sandwiches such as cucumber and chive butter, ham and brie, or a blue cheese and pear option.

Recipe Summary

• Ready in less than 20 minutes (plus cooling time for hard-boiled eggs).
• Small, crustless sandwiches perfect for afternoon tea or light gatherings.
• Makes 6 tea sandwiches; easily doubled or tripled for larger groups.

Ingredient Notes

• White bread: Choose a soft, fluffy white bread so the sandwiches remain light and easy to bite.
• Eggs: Use any eggs you have; they’ll be hard-boiled for the salad.
• Mustard: Dijon mustard adds a gentle, complementary tang.
• Mayonnaise: Japanese-style mayo adds creaminess and a subtle sweetness. Regular mayo is an acceptable substitute.
• Sea salt: Just a pinch to season the mixture.
• Italian parsley: Use flat-leaf (Italian) parsley or another small fresh green for garnish.

Full ingredient amounts and step-by-step instructions are included in the recipe card below.

Step-by-Step Instructions

Step 1: Boil, peel, and chop the eggs. Aim for a medium chop so the mixture keeps some texture—too fine and the salad can become pasty; too large and it won’t hold together neatly.

Step 2: Combine the chopped eggs with mustard, mayonnaise, and a pinch of sea salt. Stir gently to coat the eggs evenly. The mayo binds the mixture so it stays in the sandwich without being runny.

Step 3: Use a round cookie cutter to cut bread into shapes. Choose a cutter size that yields two circles from one slice of bread without cutting into the crust. For six sandwiches you will need twelve bread circles.

Step 4: Assemble the sandwiches: bottom bread circle, a spoonful of egg salad, top bread circle. Garnish with a small sprig of parsley and secure with a cocktail fork or decorative toothpick if desired. Serve at room temperature rather than chilled.

Make It Ahead

Prepare the egg salad a day or two in advance and store it in an airtight container in the refrigerator. Cut the bread shapes and layer them between wax paper, covering with a damp paper towel inside an airtight container to prevent drying. Assemble sandwiches the day you plan to serve them for the best texture and appearance.

How I Boil Eggs

Place eggs in a pot with water about an inch above them. Bring to a full boil over high heat, then turn off the heat, cover the pot, and let sit for 12 minutes. Transfer eggs to cold running water and peel once cool.

Tea Pairing

Egg salad tea sandwiches pair nicely with a wide range of teas. Try them with a light green tea such as genmaicha for a gentle, toasty contrast, or choose a classic black tea like Earl Grey or English Breakfast for a bolder complement.

Related

• Difference Between Afternoon Tea and High Tea
• How to Eat a Scone Properly
• Cucumber Tea Sandwiches
• Blue Cheese and Pear Tea Sandwiches
• Ham & Brie Tea Sandwiches

Egg Salad Tea Sandwiches

Adorable and delicious, these egg salad finger sandwiches are easy to make and perfect for tea parties.

By: Jee Choe, Certified Tea Sommelier

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes (plus cooling)

Yield: 6 tea sandwiches

Equipment

• Round cookie cutter (or preferred shaped cutter)

Ingredients

• 6 slices white bread
• 2 eggs (hard-boiled)
• 4 teaspoons mayonnaise (Japanese-style or regular)
• 1 teaspoon dijon mustard
• Pinch of sea salt
• Parsley, for garnish

Instructions

1. Boil, peel, and chop the eggs. Place eggs in a pot with water an inch above. Bring to a boil, turn off the heat, cover, and let sit 12 minutes. Peel under cold running water and chop.
2. Combine the egg salad. Mix chopped eggs with mustard, mayonnaise, and a pinch of sea salt. Stir gently until evenly coated.
3. Cut the bread. Use a round cutter to cut two circles per slice without cutting the crust. You’ll need 12 circles for six sandwiches.
4. Assemble. Place egg salad between two bread circles and garnish with a small sprig of parsley. Serve at room temperature.

Notes

• Italian parsley refers to flat-leaf parsley, not the curly variety.
• Choose a cookie cutter shape without too much detail so the filling sits neatly between the bread.
• Make egg salad up to two days ahead and store in an airtight container in the refrigerator. Keep cut bread layered with wax paper and a damp paper towel to prevent drying. Assemble sandwiches the day of serving.
• Serve tea sandwiches at room temperature rather than straight from the fridge.
• Suggested tea pairings: genmaicha (green tea), Earl Grey, or English Breakfast.

Nutrition (approx. per sandwich)

Calories: 106 • Carbohydrates: 12 g • Protein: 4 g • Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 56 mg • Sodium: 170 mg • Fiber: 1 g • Sugar: 1 g

Nutrition information is an approximation.