Best 4 Dainty Egg And Chive Tea Sandwiches For Tea Time Recipes

EGG SALAD TEA SANDWICHES

Steps:

• Boil, peel, and chop eggs.Put eggs and water into a saucepan or pot. Water should be an inch above the eggs. On high heat, bring water to a full boil then turn off the heat. With the pot covered, let it sit for 12 minutes. Peel eggs under cold running water. Give the hard boiled eggs a good chop. Not too fine that they'll turn into mush when you mix it with mayo and not too rough that they'll look too messy.
• Combine chopped eggs, mustard, mayo, and salt in a bowl.You can prepare this a day or two ahead and store in the refrigerator in a sealed container.
• Cut bread into circles using a cookie cutter.Use a round cookie cutter that'll cut two circles out of one slice of bread. Avoid cutting the crust.
• Assemble the tea sandwiches.From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on with a cocktail fork.

CUCUMBER TEA SANDWICHES WITH CHIVE BUTTER

Steps:

• Blend softened butter with finely chopped chives and a pinch of salt. If using unsalted, check for flavor and add more if necessary.
• Peel or score the cucumber (see notes). Slice very thinly.
• Butter each slice of bread and lay cucumbers on 3 slices, slightly overlapping.
• Top with remaining slices of bread and trim crusts carefully. Cut into fingers or triangle.
• If desired, butter one edge of each sandwich and cover with finely chopped chives

DAINTY CHEESE CHIVE AND WATERCRESS TEA SANDWICHES FOR TEA-TIME

Steps:

• Combine butter, Roquefort cheese, chives and watercress; blend thoroughly.
• Trim crusts from bread. Spread mixture on 6 slices of bread; top with remaining bread slices. Cut each sandwich into thirds.
• Makes 1 1/2 dozen tea-time finger sandwiches.

DAINTY EGG AND CHIVE TEA SANDWICHES FOR TEA-TIME

Steps:

• Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.
• Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.
• Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
• Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.
• Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
• Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
• For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.