Name: Martha Stewart Egg Salad Tea Sandwiches Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 6 large EGGS; 1/4 cup MAYONNAISE; 1 tsp DIJON MUSTARD; 1 tbsp FRESH CHIVES; 1 tbsp FRESH DILL; 12 slices WHITE PULLMAN BREAD; 2 tbsp UNSALTED BUTTER; 1 tsp LEMON JUICE; 1/2 tsp SALT; 1/4 tsp BLACK PEPPER

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Are you planning a lovely afternoon party? The Martha Stewart Egg Salad Tea Sandwiches Recipe is a classic. It is elegant, simple, and very tasty. Learning how to make Martha Stewart Egg Salad Tea Sandwiches Recipe is fun.

These little bites are perfect for any special event. You only need basic ingredients for Martha Stewart Egg Salad Tea Sandwiches Recipe. Your guests will feel very fancy eating these. Let us learn to make these dainty treats together!

What Makes This Recipe Special

This recipe is special because it is very light. Martha uses fresh herbs to make the flavor pop. It does not feel heavy like old-style egg salad. The texture is creamy but has a nice crunch.

The bread is soft and the edges are clean. It takes very little time to prepare a batch. You can find more tea party ideas to match your sandwiches. This dish looks professional but is very easy. It is the perfect balance of simple and chic.

Martha Stewart Egg Salad Tea Sandwiches Recipe

Equipment List

Large Saucepan: Use this to boil your fresh eggs. It needs to hold enough water to cover them.
Large Bowl: This is for making an ice bath. Cold water stops the eggs from overcooking quickly.

Medium Mixing Bowl: You will mix the salad in this bowl. It should be deep enough to stir easily.
Chef Knife: You need a sharp knife for chopping. It helps make the egg pieces even and neat.
Bread Knife: Use a serrated knife to cut the crusts. This keeps the soft bread from getting squashed.

Rubber Spatula: This helps you fold the ingredients together. It keeps the egg whites from breaking too much.

Ingredients You Need for Martha Stewart Egg Salad Tea Sandwiches Recipe

Large Eggs: These are the star of your salad. Use fresh eggs for the best and brightest flavor.
Mayonnaise: This provides the creamy and smooth base. It holds all the other ingredients together perfectly.

Dijon Mustard: This adds a tiny bit of sharp tang. It makes the egg salad taste much more interesting.
Fresh Chives: These add a mild and onion-like flavor. They also look very pretty inside the sandwiches.
Fresh Dill: This herb adds a bright and grassy taste. It is a classic pairing for any egg dish.

White Pullmann Bread: This bread is very soft and square. It is the best choice for tea sandwiches.
Unsalted Butter: You spread this thinly on the bread. It prevents the bread from becoming soggy too fast.
Lemon Juice: A small squeeze adds a fresh kick. It cuts through the richness of the mayonnaise.

Salt and Pepper: These are essential for the final seasoning. They bring out the natural taste of the eggs.

How to Assemble Martha Stewart Egg Salad Tea Sandwiches Recipe

Step 1:

Place your eggs in the large saucepan carefully. Do not let them drop or crack. Cover them with two inches of cold water.

Step 2:

Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.

Step 3:

Remove the pan from the heat immediately. Cover it with a tight lid for twelve minutes. This makes the yolks perfect and yellow.

Step 4:

Place eggs in a bowl of ice water. Let them sit for at least five minutes. This makes the shells very easy to peel.

Step 5:

Peel and chop the eggs into small pieces. Mix with mayo, mustard, herbs, and lemon juice. Season with salt and pepper to your taste.

Step 6:

Butter the bread and spread the egg salad. Top with another slice and trim the crusts. Cut into triangles or small rectangular finger shapes.

Recipe Success Tips

Use eggs that are a few days old.
Older eggs are much easier to peel smoothly.
Always use an ice bath for the eggs.
Butter the bread all the way to edges.
The butter acts as a waterproof shield here.
Chop the herbs very fine for better flavor.
Use a very sharp knife for clean cuts.
Serve the sandwiches immediately after you cut them.

How To Store Leftover

You should eat these sandwiches on the same day. Egg salad can get watery if it sits long. If you have extra, store it separately.

Put the egg salad in a sealed container. Keep it in the fridge for two days. Do not freeze the egg salad or sandwiches. The texture will change and become very unappealing.

Sides & Pairings Suggestions

These sandwiches are great with hot Earl Grey tea. You can also serve them with fresh scones. A light fruit salad is a wonderful side.

Some people like to serve them with cucumber slices. They fit perfectly on a tiered cake stand. It creates a very traditional and beautiful look. Your guests will love the classic English style.

Nutritions

Nutrition Item	Value per Serving
Calories	180 kcal
Total Fat	12g
Carbohydrates	10g
Protein	7g
Sodium	240mg

FAQs about Martha Stewart Egg Salad Tea Sandwiches Recipe

What bread is best for tea sandwiches?

White bread with a fine crumb is best. Brioche or Pullman loaves work very well. The bread must be soft but firm enough.

How do I keep sandwiches from drying out?

Cover them with a slightly damp paper towel. Then wrap the plate tightly in plastic wrap. Keep them in the fridge until serving time.

Can I make the egg salad ahead?

Yes, you can make it the night before. Keep it in a sealed bowl in the fridge. Assemble the sandwiches right before the party starts.

Final Thoughts

The Martha Stewart Egg Salad Tea Sandwiches Recipe is timeless. It brings a touch of class to any table. The fresh herbs and creamy eggs are delicious. You can find more entertaining tips to host a great event.

Making these sandwiches is a very relaxing task. It allows you to focus on small, beautiful details. Your friends will appreciate the effort you put in. Enjoy your elegant and tasty afternoon tea party!

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