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!
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.
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 — 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.
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.
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!
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
- 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
- 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.
- Finely dice egg whites and add to yolk mixture. Stir to combine. Add salt and pepper to taste.
- 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.