Egg Salad Finger Sandwiches

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.

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.