Egg Salad Tea Sandwiches (Gluten-Free, Dairy-Free)
Creamy, flavorful egg salad in between slices of soft gluten-free bread, these easy egg salad tea sandwiches are ready in 15 minutes. Perfect as appetizers or finger food at cocktail parties, they bring the elegance and charm of afternoon tea, all while being gluten-free and dairy-free!
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Afternoon Tea Sandwiches
When I was still a little girl, my aunty Adeline would take my cousins, my siblings and I to have afternoon tea – and among the mountain of food that would be served, the tiny tea sandwiches were definitely my favorite savory option.
In particular, I loved the ones that came with creamy egg salad nestled between two slices of tender bread. (Cucumber tea sandwiches were a close second.)
Tiny, bite-sized, and elegant, these finger sandwiches are the more delicate cousin of the classic egg salad sandwich, and always made me imagine that I was having a luxurious afternoon tea with the royal family.
Today, I’m paying homage to those days by sharing these easy egg salad tea sandwiches.. made gluten-free and dairy-free!
These dainty sandwiches aren’t just fit for tea with the royal fam! Special occasions such as baby showers, graduation parties, Mother’s day celebrations, or summer gatherings are perfect for serving these fancy finger sandwiches as appetizers or snacks!
Why You’ll Love this Recipe:
- Simple Ingredients: The few ingredients required for this egg salad tea sandwiches recipe are easily accessible at the local grocery store.
- Easy to Make: If you have hard-boiled eggs ready, the egg salad comes together in 5 minutes, and assembling the finger sandwiches is just as quick.
- Totally Gluten-Free & Dairy-Free: The best part is that these delicious egg salad finger sandwiches are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these egg salad tea sandwiches.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Eggs: You can either chop the eggs roughly, or mash them if you prefer a creamier consistency without too many large pieces.
- Mayonnaise: Most mayonnaise is dairy-free, but some flavored mayonnaise may include dairy ingredients. If you are lactose-intolerant, make sure to get dairy-free mayonnaise.
- Dijon Mustard: I like using Dijon mustard, but you can use whichever mustard you prefer (yellow mustard, honey mustard, etc).
- Seasonings: I’ve use salt and ground black pepper to season the egg salad, but feel free to use other seasonings of choice (such as garlic powder, onion powder, etc.)
- Lettuce: I used iceberg lettuce, but any lettuce variety will be fine. Alternatively, you may also use arugula if you prefer.
- Gluten-Free Bread: I used gluten-free bread to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use you favorite type of sandwich bread (white bread or whole wheat bread will work – just make sure the bread is soft and easy to cut into your preferred shape).
- Fresh Herbs: I’ve garnished these egg tea sandwiches with fresh parsley, but you can also use chopped green onion or fresh dill.
How to Make Egg Salad Tea Sandwiches:
Prepare Egg Salad:Â Roughly chop the hard-boiled eggs and mash them with a fork. In a large bowl, combine chopped eggs, mayonnaise, mustard, salt, pepper, and parsley, and mix until you get a homogeneous egg salad.
Cut Bread into Shape of Choice:Â Using a round cookie cutter, cut the gluten-free bread into 16 small circles. Alternatively, you can cut the bread into triangles, squares or rectangles.
Assemble Tea Sandwiches:Â Arrange 8 round slices of bread in a single layer on a plate. Place a small fresh lettuce leaf on each slice of bread. Add a spoonful of egg salad on top of each leaf of lettuce, and top the egg salad with the remaining bread slices.
Insert Toothpicks: Insert a toothpick, wooden skewer, or cocktail pick into each egg salad tea sandwich and serve.
Dish by Dish Tips:
- Prep Ahead: If you like, you can prefer the egg salad ahead of time (and store it in the fridge for up to 2 days) and then assemble the sandwiches just before eating.
- Hard-Boiled Eggs: If you haven’t boiled the eggs yet, bring a large pot of water to boil, then slightly reduce heat. Add fridge-cold eggs and boil the eggs for about 10 minutes. Remove the boiled eggs, and place them in a large bowl of cold water. Peel the eggs under water. (Alternatively, you can cook hard boiled eggs in the air fryer!).
- Rectangle, Triangle or Square Sandwiches: If making sandwiches in shapes with straight edges (such as rectangle, triangle or square), make sure to trim the edges of the bread slices with a serrated knife (you don’t want the brown crusts) before assembling the sandwiches.
- Storing: In my opinion, these sandwiches are best eaten on the day they are made. But if there are any leftover egg salad tea sandwiches, wrap them in plastic wrap or place in an airtight container and keep in the refrigerator for up to 2 days.
Our Favorite Gluten-Free Sandwich Breads:
- Soft Gluten-Free Bread (Dairy-Free)
- Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)
- Sorghum Bread (Gluten-Free, Dairy-Free)
- Millet Bread (Gluten-Free, Dairy-Free)
Other Gluten-Free Egg Recipes:
- 5-Minute Egg Salad (Gluten-Free, Dairy-Free)
- Cottage Cheese and Egg Muffins (Gluten-Free, Dairy-Free)
- Avocado Deviled Eggs (Gluten-Free, Dairy-Free)
- Egg White Tortillas (Gluten-Free, Dairy-Free)
Gluten-Free Snacks to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Egg Salad Tea Sandwiches (Gluten-Free, Dairy-Free)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Creamy, flavorful egg salad in between slices of soft gluten-free bread, these easy egg salad tea sandwiches are ready in 15 minutes. They bring the elegance and charm of afternoon tea, all while being gluten-free and dairy-free!
Ingredients
- 3 hard-boiled eggs, peeled and chopped
- 1 1/2 tablespoons mayonnaise (use dairy-free if needed)
- 1 teaspoon Dijon mustard
- Salt and ground black pepper, to taste
- 1 tablespoon finely chopped parsley
- 4 lettuce leaves, torn or cut into the size of small circles
- 16 slices of gluten-free bread, cut into the shape you like (round, triangle or square)
Instructions
- Prepare Egg Salad: Roughly chop the hard-boiled eggs and mash them with a fork. In a large bowl, combine chopped eggs, mayonnaise, mustard, salt, pepper, and parsley.
- Cut Bread into Circles: Using a round cookie cutter, cut the gluten-free bread into small circles.
- Assemble Tea Sandwiches:Â Arrange 8 round slices of bread in a single layer on a plate. Place a small fresh lettuce leaf on each slice of bread. Add a spoonful of egg salad on top of each leaf of lettuce, and top the egg salad with the remaining bread slices.
- Insert Toothpicks: Insert a toothpick, wooden skewer, or cocktail pick into each egg salad tea sandwich and serve.
Notes
Eggs: You can either chop the eggs roughly, or mash them if you prefer a creamier consistency without too many large pieces.
Mayonnaise: Most mayonnaise is dairy-free, but some flavored mayonnaise may include dairy ingredients. If you are lactose-intolerant, make sure to get dairy-free mayonnaise.
Dijon Mustard: I like using Dijon mustard, but you can use whichever mustard you prefer (yellow mustard, honey mustard, etc).
Seasonings: I’ve use salt and ground black pepper to season the egg salad, but feel free to use other seasonings of choice (such as garlic powder, onion powder, etc.)
Lettuce: I used iceberg lettuce, but any lettuce variety will be fine. Alternatively, you may also use arugula if you prefer.
Gluten-Free Bread: I used gluten-free bread to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use you favorite type of sandwich bread (just make sure the bread is soft and easy to cut into your preferred shape).
Storing: In my opinion, these sandwiches are best eaten on the day they are made. But if there are any leftover egg salad tea sandwiches, wrap them in plastic wrap or place in an airtight container and keep in the refrigerator for up to 2 days.
- Prep Time: 15 mins
- Category: Appetizers
