Egg Salad Tea Sandwiches
Serves: 18
  • 12 eggs
  • 4 green onions, thinly sliced
  • 3 celery ribs (branches), diced
  • ¾ cups low-fat mayonnaise
  • 2 heaping teaspoons mustard
  • ½ heaping teaspoon paprika
  • ½ teaspoon dried dill
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 18 slices white sandwich bread
  1. Place the eggs in a medium pot and cover with cold water. Bring the water to a boil, then remove from the heat and cover with a lid. Let the eggs sit in the hot water for 11 minutes. Rinse the eggs with cold water and peel off the shells.
  2. Place the eggs in a medium size mixing bowl and mash with a potato masher (if you don't have a potato masher, dice the eggs with a knife). Stir in the remaining ingredients.
  3. Spread about ⅓ cup egg salad on a slice of bread, then top with another slice of bread. Slice off the crust, then slice down the middle. Repeat this step until the eggs salad and bread are used up. Arrange on serving platter, and serve immediately.
The egg salad can be made the day before and refrigerated, then assembled the next day.
Recipe by Sprig and Flours at