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
