Go Back

Tea Sandwich: Egg Salad Canapé

This classic comfort food salad is always welcome for a simple luncheon or a filling for a delicate tea sandwich.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting & Refrigeration Time 36 minutes
Total Time 56 minutes
Course Buffet
Servings 8

Ingredients
  

  • 1 doz Eggs
  • 1 wedge Fresh Lemon (this trick will make peeling so much easier)
  • 1 cup Hellmann's Mayonnaise
  • 2 tbsp Mustard (I like Dijon but golden mustard is fine in this as well)
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 tsp Onion Powder
  • Bread or Crackers (country white bread, potato bread, or even a great cracker)
  • 2 Radishes (thinly sliced for garnish)
  • Baby Watercress (for garnish)

Instructions
 

  • Place Eggs and Lemon Wedge in saucepan and cover with cold water. Bring to a boil, remove from heat and cover. Let rest for 6 minutes.
  • Place boiled eggs in an ice bath, remove lemon wedge and peel eggs.
  • Shred eggs in mixing bowl then add Mayonnaise, Mustard, Salt, Pepper and Onion Powder. Blend well and refrigerate until ready to use.
  • Prepare sandwich. This delicate sandwich is perfect on country white bread, potato bread, or even a great cracker. A perfect garnish is thinly sliced radishes and baby watercress.
Keyword Canapes, Egg Salad