June 22, 2011

Putting on the Ritz Egg Salad Tea Sandwiches

I found this recipe floating all over the internet and served it at a tea recently. I can see why it's so popular-it's really good!

8 hard cooked eggs
1/2 cup mayonnaise
salt and pepper to taste
1 tablespoon finely chopped fresh dill weed (or dried)
6 tablespoons unsalted butter, room temperature
20 slices of best quality white bread

Peel the eggs and place in a medium bowl. Slice eggs and coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper and dill; stir until well blended. Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices with 2 tablespoons egg mixture. Top with remaining slices of bread. Carefully cut off the crusts, then cut into triangles or cut with cookie cutters. Yields 10 whole sandwiches, or 20 halves or 40 fourths.

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