Afternoon tea/ Savories/ Southern Style/ Summer Favorites

Tea for Tuesdays: Deviled Egg Salad Finger Sandwiches

Today I’m kicking off a brand new weekly feature, Tea for Tuesdays, with classic deviled egg salad finger sandwiches! Visit the Afternoon Tea homepage here!

Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at Tea for Tuesdays.

Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at Tea for Tuesdays.

So, if you read my 2016 year in review post, you might have noticed I alluded to some big exciting plans for this year.

Well, today I’m unveiling the first one: Tea for Tuesdays: a weekly feature focusing on recipes and ideas for afternoon tea! 



You might have noticed in addition to comfort foods, Southern influenced foods, and recipes from the farmers’ market or the garden, I also gravitate towards foods that provide an elegant dining experience. And I don’t think there’s anything quite as elegant as a luncheon consisting of scones, bite-sized sweets, dainty sandwiches, and a hot cup of tea with just a little cream. 

Afternoon tea recipes: tea sandwiches and finger sandwiches, scones, bite sized sweets, and spreads for your tea party or high tea!

Turns out I’ve already posted a few things that would be tasty treats for afternoon tea, and you can find them on my new afternoon tea homepage, separated into savories, scones, sweets, and spreads!

So that’s what I’ll be posting on Tea for Tuesdays, in addition to my regular weekly post!

The great thing about afternoon tea recipes is they’re so versatile! You can plan and host a full-fledged afternoon tea: Afternoon tea is a fitting choice for a bridal or baby shower or a themed birthday party, finger sandwiches make a darling addition to an Easter brunch, or you can plan a tea for Mother’s Day.

But tea doesn’t have to be formal either β€” you can also throw together a couple different tea sandwiches just to have a couple friends over. You can have a few finger sandwiches for a light lunch. And you can, of course, make scones any day for any reason at all!

I’m going to include tips on how much you can make ahead on these afternoon tea recipes so when the time comes for you to plan your event, you don’t feel like you need to run around making everything the morning of your tea.

Deviled Egg Salad Finger Sandwiches

So today I’ll kick off Tea for Tuesdays with classic deviled egg salad finger sandwiches.

Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at Tea for Tuesdays.

I made my egg salad with the same seasonings I use in my deviled eggs – some mayo, apple cider vinegar, Worcestershire sauce, and paprika.

To prevent the egg whites from getting too smashed and to have a creamier texture, I separated the whites from the yolks and mixed all the flavorings with the yolks as if I was going to make actual deviled eggs. Then, I finely diced the egg whites and mixed it back in. 

Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at Tea for Tuesdays.

You can cut your egg salad finger sandwiches into triangles or classic “finger” shapes. I garnished these by tying a long chive around the sandwich and sprinkling the tops with a little extra paprika. I think they’re so cute!

Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at Tea for Tuesdays.

Make ahead options: You can hard-boil your eggs a few days ahead, and you can make your egg salad the day before. Assemble the egg salad finger sandwiches the day of for best results.

Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at Tea for Tuesdays.

Deviled Egg Salad Finger Sandwiches | 24 Recipes for a Casual Easter Potluck

Deviled Egg Salad Finger Sandwiches

Course: Afternoon tea, Appetizer, Snack
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 finger sandwiches
Author: Caroline Lindsey

Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at the Afternoon Tea homepage.

Print

Ingredients

  • 4 large eggs hard boiled
  • 2 tbsp mayonnaise
  • 1 1/2 tsp apple cider vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 4 slices white bread
  • chives and paprika for garnishing

Instructions

  1. Separate the egg yolks from the hard boiled eggs and place in a medium bowl. Add mayonnaise, vinegar, Worcestershire sauce, and paprika, and mash with a fork. Mix until smooth. Add more mayo if necessary for a smooth, creamy yolk mixture.
  2. Finely dice egg whites and add to yolk mixture. Stir to combine. Add salt and pepper to taste.
  3. Make two full sandwiches out of the egg salad. Then cut off the crusts and cut each sandwich into four fingers or triangles. If you cut them into fingers, you can tie a chive around each tea sandwich as a garnish. Sprinkle tops of sandwiches with paprika, if desired.

Recipe Notes

You can hard boil your eggs several days in advance. Egg salad can be made a day ahead and covered before assembling the sandwiches.

Newsletter

You Might Also Like

4 Comments

  • Reply
    David
    January 21, 2017 at 9:02 am

    These are beautiful, Caroline, and I love how you tied them with the chive. As I mentioned on Instagram, tea sandwiches dry out easily in the desert. The first year we lived here, Mark’s parents came to visit for Christmas. We decided to have lunch out on the terrace because it was so beautiful… while they freshened up, I set up the sandwiches on the table. Within 10 minutes they were as dry as cardboard! So, tea sandwiches only in the monsoons…

    • Reply
      Caroline Lindsey
      January 21, 2017 at 2:11 pm

      We have the opposite problem here! Tea sandwiches get soggy if you don’t eat them quickly in this humid, humid state. Maybe if you let them sog up a bit in the fridge and then took them outside it would balance out!

  • Reply
    Reemz
    June 2, 2017 at 9:18 am

    Will make them today. Thanks

  • Leave a Reply