Best 4 Ham And Egg Tea Sandwiches Recipes

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Indulge in a delightful culinary experience with our exquisite Ham and Egg Tea Sandwiches, an irresistible combination of classic flavors and textures. This versatile dish, perfect for breakfast, lunch, or a delightful afternoon tea, offers three distinct variations to tantalize your taste buds. From the traditional Ham and Egg Salad Tea Sandwiches, bursting with a creamy filling, to the zesty flavor of the Ham and Egg Salad with Avocado Tea Sandwiches, and the refreshing twist of the Ham and Egg Salad with Cucumber Tea Sandwiches, each bite promises a symphony of flavors. These sandwiches are not only visually appealing but also incredibly easy to prepare, making them ideal for busy mornings or quick meals. Get ready to impress your friends and family with this delightful dish that is sure to become a favorite.

Let's cook with our recipes!

CUCUMBER TEA SANDWICHES WITH CHIVE BUTTER



Cucumber Tea Sandwiches with Chive Butter image

These delicate cucumber tea sandwiches with chive butter are the perfect addition to your afternoon tea party

Provided by Cynthia

Categories     Afternoon Tea,

Number Of Ingredients 5

4 ounces butter (room temperature, (if using unsalted, add an extra pinch or two of kosher salt))
1 Tablespoon chives (finely chopped)
1 pinch kosher salt ((not table salt as it's too salty))
1/2 English cucumber (peeled or scored)
6 slices white bread

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

Nutrition Facts : ServingSize 1 g, Calories 308 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g

DEVILED HAM TEA SANDWICHES



Deviled Ham Tea Sandwiches image

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 16 tea sandwiches

Number Of Ingredients 11

1/2 pound thick-cut smoked deli ham, rough chopped
4 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup fresh flat leaf parsley leaves
1 1/2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 pickled okra plus 1 teaspoon brine (see Cook's Note)
1 shallot, peeled and quartered
8 slices white bread
8 slices pumpernickel bread

Steps:

  • Add the ham, cream cheese, mayo, parsley, mustard, Worcestershire, pepper, okra brine and shallot to a food processor and pulse until you have a pastelike consistency. (You can make this ahead and store in an airtight container, refrigerated, until ready to serve.)
  • Spread 1/4 cup deviled ham over a piece of white bread. Top with a slice of pumpernickel bread to form a black-and-white sandwich. Repeat to form 8 sandwiches total. Gently trim the crusts of the sandwiches. Cut each sandwich on the bias to form 2 triangular tea sandwiches. Serve immediately.

HAM 'N' EGG SANDWICH



Ham 'n' Egg Sandwich image

Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. -DeeDee Newton, Toronto, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 unsliced loaf (1 pound) French bread
4 tablespoons butter, softened, divided
2 tablespoons mayonnaise
8 thin slices deli ham
1 large tomato, sliced
1 small onion, thinly sliced
8 eggs, lightly beaten
8 slices cheddar cheese

Steps:

  • Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.

Nutrition Facts : Calories 543 calories, Fat 31g fat (14g saturated fat), Cholesterol 298mg cholesterol, Sodium 1644mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.

HAM AND EGG TEA SANDWICHES



Ham and Egg Tea Sandwiches image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 large eggs
2 tablespoon mayonnaise
1/4 teaspoon paprika
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon pickle relish
1 tablespoon finely chopped onion
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1/2 pound deli ham, sliced thick, diced
Kosher salt and freshly ground black pepper
6 slices wheat bread
6 slices white bread

Steps:

  • For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
  • In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
  • For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
  • For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

Tips:

  • Choose the right bread. A sturdy bread like white or wheat sandwich bread will hold up well to the fillings and prevent the sandwiches from getting soggy.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwiches.
  • Don't be afraid to experiment with different fillings. There are endless possibilities, so have fun and see what you like best.
  • Make sure your fillings are well-chilled before assembling the sandwiches. This will help to prevent the bread from becoming soggy.
  • If you're making the sandwiches ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours.

Conclusion:

Ham and egg tea sandwiches are a delicious and versatile snack or light meal that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With so many different options, there's sure to be a ham and egg tea sandwich recipe that you'll love.

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