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Nutrition Facts
Serving Size 1 (140g) Recipe makes 4 servings
Calories 283
Calories from Fat 93		(33%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 192mg		64%
Sodium 465mg		19%
Potassium 228mg		6%
Total Carbohydrate 36.7g		12%
	Dietary Fiber 2.9g	11%
	Sugars 7.8g
Protein 12.0g		24%
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Jane Austen's Regency Tea Party

French Tart

Dainty Egg and Chive Tea Sandwiches for Tea-Time

Recipe #355687 | 11 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: French Tart
Feb 13, 2009

I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick all the boxes for so many meals and events: the obvious high teatime table, cricket teas, picnics, packed lunches and quick snacks. These sandwiches are dainty and elegant and would be ideal for the teatime table. The use of fresh chives gives them a bit of a lift and you must try to use the salad cream as well as the mayonnaise; salad cream has a pronounced vinegary flavour which cuts through the richness of the mayonnaise and eggs.

SERVES 4 , 4 Rounds Sandwiches (change servings and units)

Ingredients

4 medium free range eggs
1 tablespoon salad cream
2 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
8 slices thin sliced brown bread
butter, softened, for spreading
salt and pepper

Directions

1
Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.
2
Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.
3
Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
4
Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.
5
Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
6
Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
7
For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.

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Featured Reviews for This Recipe

From: Caroline Cooks

On Oct 1, 2009

I need 10 stars for this one!! Love the chives in this delicious recipe. Really gives it a nice taste. I made a day ahead to meld the flavors!! Used pumpernickel bread, sliced as thin as possible. Made for the Scottish leg of the GB Forum's Tour of the Isles.

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From: twissis

On Mar 9, 2009

Made for Everyday is a Holiday Tag & our lunch on Sat, these sammies took me back to my early working dys. There was a sml sandwich shop in the medical complex where I worked that was always packed at noon, mostly by people after their egg salad sammies that resembled this recipe - except they put bacon crumbles in the mix. I tried but could not find salad cream, so used 3T mayo + lemon pepper & fresh chives w/whole wheat bread. I made a full recipe & 2 of us had no trouble making sure there were no leftovers. Thx for sharing this recipe w/us, FT.

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From: Sharon123

On Jul 10, 2009

I halved the recipe and used fresh chives from the garden. I placed on dark pumpernickel bread for a delicious sandwich. Thanks Karen! Thank you for hosting Everyday is a Holiday!

2 people found this review helpful

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From: kittycatmom

On Jul 6, 2009

My 4yr old niece and I had a lunch date over the weekend. So along with 2 of her favorite teddy bears, we had a lovely tea party! Delicious sandwiches FT! I love the addition of salad cream - not usual fair in American egg salad, but we both really enjoyed it! Made for *Everyday is a Holiday Tag - Thank you to FT*

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