Royal Wedding Week: Egg Salad Tea Sandwiches

What do you get when you discover three ideas and combine them? The perfect Egg Salad Sandwich. Other than the Cucumber Tea Sandwich, I really enjoy a good Egg Salad Tea Sandwich. I have had some really good ones and I have had some very horrendous ones. But after discovering these three ideas from other blogs, I have come up with my favorite Egg Salad.

1. Cathy of Noble Pig introduced me to scrambling the eggs for egg salad instead of hard-boiling. Score! No boiling, icing, peeling, or chopping.

2. The Kitchn ran a post on how to make the most creamiest of all scrambled eggs. So the time I saved in not hard-boiling the eggs just went to the long process of making a low and slow scrambled egg. But very much worth it as it is the best and only way I will eat scrambled eggs now.

3. Nick at Serious Eat ran a post for the most delicious Egg Salad I have ever had. I made a few changes such as using tarragon vinegar in place of white wine vinegar.

There! Egg Salad fit for the Queen of England Herself.

Big Red Kitchen’s Favorite Egg Salad
6 large eggs
2 T. heavy cream
2 T. unsalted butter
1/4 tsp. Kosher salt
1/4 tsp. fresh cracked black pepper
2 T. mayonnaise
1 1/2 tsp tarragon vinegar
1 1/2 tsp Dijon mustard
1/4 cup fresh chives, thinly sliced
unsalted softened butter for spreading
16 slices very thin bread

In a large skillet over medium heat, melt butter. Meanwhile scramble eggs with cream, salt, and pepper. Pour into melted butter and turn heat on low. While continuously stirring the eggs, cook until creamy. When they are done they will look like wet cottage cheese. About 15-20 minutes. Worth it I tell ya! Let cool completely and add the mayonnaise, vinegar, mustard and chives. Stir well. Adjust salt and pepper if needed. Spread the inside of each slice of bread with softened butter, and then one slice with the egg mixture. Top with the other slice of buttered bread and cut off crusts and cut in half. Store in an air-tight container layered between damp paper towels and chill until ready to serve. Makes 16 halves- using Pepperidge Farm’s Very Thin Bread.

For more information about making the best Tea Sandwiches, storage, amount for entertaining, and the best bread, please read yesterday’s post: Cucumber Tea Sandwiches.

Don’t forget to toast the new couple with Royal Engagement Ring Bubbly.

These dainty little sandwiches are also perfect for bridal and baby showers!

Tomorrow in BRK for Royal Wedding Week: Classic Cream Scones my way.


  1. Alison
    Posted April 27, 2011 at 4:05 PM | Permalink

    That looks delicious! I love egg salad, although I prefer Miracle Whip to mayonnaise! Mostly because MW was all my mom and grandma used in everything. I have never tried scrambled egg salad. I will have to get on that…

  2. Anonymous
    Posted April 27, 2011 at 5:54 PM | Permalink

    I was watching a cooking show one day and the cook said that the difference between mayo and miracle whip is that miracle whip has sugar in it. MA

  3. Robin Sue
    Posted April 27, 2011 at 8:19 PM | Permalink

    Ma- mmm sugar, that's why Dad likes it so much!

  4. Karen
    Posted April 28, 2011 at 12:24 PM | Permalink

    Scrambled eggs for egg salad. Hmm. I'm going to *have* to try this!

  5. Natasha @ Saved by the Egg Timer
    Posted April 29, 2011 at 3:54 PM | Permalink

    I have not heard of this either but now I need to try it too! AFTER all I use up our hard boiled eggs from last wk, hahaha. Hope you had a nice Easter!

  6. Opal
    Posted April 29, 2011 at 10:45 PM | Permalink

    I will definitely try this recipe as it sounds so yummy. My favorite egg salad sandwich is very simple… scrambled egg, hot, with 1 Tbs. Miracle Whip & 1 tsp. yellow mustard mixed in. I learned this hot egg salad sandwich as an 18 year student on a very fixed income. 40 years later I stll enjoy this hot egg salad sandwich for lunch or dinner or a late night snack if I skipped dinner. Try it, you'll love it!!

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