Egg salad sandwiches for a perfect Afternoon Tea Picnic


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5 from 4 reviews

Egg salad sandwiches for a perfect Afternoon Tea Picnic. A beautiful sunny day, good friends, and a location with a historic landmark. Table and chairs all dressed up for the occasion, the best China, fresh flowers, and a spread of classic finger foods to go with an Earl Grey tea. How perfect is this for an afternoon tea picnic?


  • 4 fresh farm eggs
  • 4 slices white bread, crust cut off
  • 2 Tbsp mayo
  • 1 tsp granular mustard
  • 2 small green onions chopped
  • 1 small stalk of celery chopped fine
  • Pinch fresh dill
  • salt, pepper, and paprika


  1. Wash your eggs and place in a pot submerged with water. Turn heat to medium high and wait for the water to boil, then cook the eggs for 10 minutes.
  2. Once the eggs are finished cooking, drain and rinse with cold water and peel.
  3. Take the eggs and cut into slices then chop into small morsels. Place those into a medium-size bowl.
  4. Add the mayo, mustard, dill, salt, pepper, and paprika, along with the chopped green onion and celery. Give it a good mix with a fork.
  5. Divide the mixture into two equal parts, and take a slice of bread, spread the egg salad mixture going right to the edges. Top with another slice of bread. Repeat and make another sandwich the same way.
  6. Cover with plastic wrap and refrigerate.
  7. Take out of the fridge, unwrap, and cut the crust off. Then, cut the square diagonally into two triangular shapes, then cut that triangle in half, creating four small triangular sandwiches. Do the same with the other sandwich. Keep the trimmings in a Tupperware in the fridge and eat within a day.
  8. Pack the sandwiches in an airtight container, ready for transport.


You can use white or whole wheat bread.

You can cut them in finger sandwiches, triangles, or square.

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