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Egg Salad Tea Sandwiches

Light and creamy tea party finger sandwich that is so simple to make. Great for an afternoon tea, lunch, brunch, light dinner, or afternoon snack.
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Prep Time 5 minutes
Servings: 30 sandwiches
Course: Appetizer, Lunch, Party Foods
Ingredients Method

Ingredients
  

  • Hard Boil eggs the night before
  • You will need approximately 10-12 hard boiled eggs
  • ¼ cup sour cream
  • ½ cup mayonnaise
  • 2 green onions chopped fine
  • 1 tablespoon Dijon mustard
  • Dash of Tabasco sauce
  • Salt and pepper to taste
  • Fresh dill for garnish or rosemary
  • White Pumpernickel or rye bread cut into 30 circles
  • Butter for spreading on bread
  • Paprika for color

Method
 

  1. Boil eggs day before and refrigerate
  2. Use egg chopper to chop up eggs
  3. Mix the chopped eggs with sour cream, mayonnaise, Dijon mustard, chopped green onions, Tabasco sauce, and salt and pepper.
  4. Butter each bread circle
  5. Spread egg salad on prepared bread circles
  6. Place a small sprig of dill on top of each sandwich and sprinkle with paprika
  7. Ready to Serve