Martha Stewart Egg Salad Tea Sandwiches Recipe
Are you planning a lovely afternoon party? The Martha Stewart Egg Salad Tea Sandwiches Recipe is a classic.
Equipment
- Large saucepan
- Large bowl
- Medium mixing bowl
- Chef Knife
- Bread Knife
- Rubber spatula
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
Instructions
- Place your eggs in the large saucepan carefully. Do not let them drop or crack. Cover them with two inches of cold water.
- Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.
- Remove the pan from the heat immediately. Cover it with a tight lid for twelve minutes. This makes the yolks perfect and yellow.
- Place eggs in a bowl of ice water. Let them sit for at least five minutes. This makes the shells very easy to peel.
- Peel and chop the eggs into small pieces. Mix with mayo, mustard, herbs, and lemon juice. Season with salt and pepper to your taste.
- Butter the bread and spread the egg salad. Top with another slice and trim the crusts. Cut into triangles or small rectangular finger shapes.
Notes
- 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.