Egg Salad Finger Sandwiches | #teatime

Egg Salad Finger Sandwiches

Posted on July 15, 2014

Egg Salad Finger Sandwiches are one of my favorite things to make. They are simple, elegant and easy to pull together.

They are also classified as tea sandwiches. Traditionally you would have them for afternoon tea since dinner was served very late. It was something to hold you over. Today there are all sorts of occasions for them to make an appearance. 

I think Egg Salad Finger Sandwiches are great for Sundays, Picnics, or Brunch. I’ve made an entire tray of them for Easter and they vanished within minutes. 

Here are a few tips when you make these lovely little tea sandwiches:

Hard Boiled Eggs: first cover the eggs with cold water and then bring them to a boil. Cool under cold running water before removing the shells.

Crust: Giuliana Orme from afternoon tea lessons taught me to remove the crusts before buttering and filling. Once you remove the crust the trick is to butter them right up to the edges, then add the filling.

Shape: I personally like to cut them into triangles but you can also cut them into long narrow strips, squares, or even rounds. 

Cutting: Press down firmly before cutting to stabilize the bread. Also, always use a well-sharpened bread knife for best results.

Note: If you have lots of crust then toss them in the oven and use them for bread crumbs on other dishes. They freeze well so no need to use them right away.

Recipes to make with Egg Salad Finger Sandwiches: Cucumber Tea Sandwiches 

Egg Salad Finger Sandwiches
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
  1. 4 Medium hardboiled eggs
  2. Mayonnaise
  3. 8 Slices of thin white bread
  4. Softened butter
  5. Freshly ground pepper
  6. Chopped Parsley
  1. Chop the hardboiled eggs in a food processor.
  2. Add the mayonnaise until moist but not wet.
  3. Add chopped parsley and ground pepper to your liking.
  4. Cut the crust off the bread and spread with softened butter all the way to the edges.
  5. Spread the egg filling onto 1 slice of the buttered bread.
  6. Top it with another slice of buttered bread.
  7. Press down a bit and cut into a diagonal, take the diagonal and cut into another diagonal. 1 sandwich will yield 4 triangle sandwiches. Repeat this process with the other sandwiches.
  8. You should have 16 triangles total.
  9. Sprinkle with chopped parsley for garnish.
Adapted from Giuliana Orme
Adapted from Giuliana Orme
For The Feast

What Others Are Saying

  1. Allison July 18, 2014 at 3:46 pm

    What a beautiful blog you have here! And I do love a finger sandwich. It makes me feel super posh :)

    • Carrie Pacini July 18, 2014 at 6:34 pm

      I agree :)

  2. Sugar et al July 21, 2014 at 8:02 am

    These finger sandwiches look delicious! Love the entire setup in the photo. Beautiful!

    • Carrie Pacini July 21, 2014 at 9:38 am

      Thank You Sonali! I love your photos too :)

  3. Shiran @ Pretty. Simple. Sweet. July 28, 2014 at 7:49 am

    Love this! Your photography and website are beautiful!

    • Carrie Pacini July 28, 2014 at 2:23 pm

      Thank you Shiran!

  4. nicole ( July 30, 2014 at 9:04 am

    What a stunning photo, I love the atmosphere you created here with the beautiful light, the gorgeous props and the delicious food!

    • Carrie Pacini July 30, 2014 at 11:07 am

      Thanks Nicole!

  5. Annette Sears July 6, 2015 at 9:39 pm

    Hello Carrie,
    I am so thrilled to find your beautiful site! What a plethora of wonderful recipes with lovely photos. And recipes that I was looking for, but could not find in English. Thank you for your wonderful site.
    Peace to you and yours.

    • Carrie Pacini July 13, 2015 at 7:27 am

      Thank you Annette for your lovely comment. Have a great day!

  6. Aubrey @ 53 Weeks January 29, 2016 at 6:14 pm

    Perfect, easy recipe for my potluck item when I do a picnic lunch wiht my girls at a winery! Thanks!!

    • Carrie Pacini February 3, 2016 at 7:11 pm

      Thanks Aubrey!

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