Egg salad has been one of the pillars of tea sandwich fillings for a very long time. I’m a firm believer that you can’t go wrong with a classic recipe like egg salad, but every once in a while I feel the need to just change it up a bit, breathe some new life into the same old routines. As a consequence I came up with this amazing new version of the traditional classic: a Devilish Egg Salad Tea Sandwich recipe.
The Devil In the Details
This version is full of flavor and texture that the usual egg salad sandwich lacks. The sweet and tangy sauce is blended together, much like you would when making deviled eggs; however, instead of stuffing the egg whites with the mixture they are chopped and coated in its decadent glory.
Once spread across a slice of toasted bread, the salad is topped with crispy bacon, crunchy scallions, and just a hint of smoked paprika for added depth of flavor. I decided to leave the top slice of bread off because the bright and vibrant colors of this now open-faced sandwich are definitely deserving of it, but that shouldn’t stop you if you would prefer the enclosed sandwich.
For the Vegetarians
For those not interested in using bacon to top this delightful sandwich, there are a number of other options. Chopped roasted red pepper would add a bit of sweet smokiness, while chopped pickles or pickled vegetables (such as radishes or carrots) would make it a little tangier. Fresh pea tendrils or sprouts would also be a lovely addition and lend a bit of freshness. I also find that it goes wonderfully with fresh greens as a salad topping instead of dressing.
Eating this little guy might be a bit messy, but the best sandwiches usually are — so doing let that stop you from serving it at your next tea party. Just make sure there are napkins handy.
Devilish Egg Salad Tea Sandwiches
- 4 eggs, hard boiled, peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon lemon juice
- Pepper to taste
- 2 slices bread, toasted & crusts removed
- 2 strips smoked bacon, cooked and crumbled
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped scallions
Slice the eggs in half and remove the yolks, placing them in a medium sized mixing bowl. Chop the remaining egg whites and set aside.
With a fork, mash the yolks until they have completely crumbled. Stir in the mayonnaise, mustard, and lemon juice until well blended.
Add pepper to taste and gently fold in the chopped egg whites until well incorporated.
Spoon the egg mixture onto the toasted bread slices and top with bacon, paprika, and scallions.
Cut in half once and serve.
Now, for the perfect egg salad tea pairings. A nice breakfast tea goes well with this sandwich – the hazelnut-infused Oregon Breakfast tea would be perfect, as well as a vanilla english breakfast or maple scottish breakfast. A nice fruity white tea would also be a pleasant complement.
all photos courtesy of author