Tea sandwiches are the very best for an easy fanciness, I am sharing two ways to construct them, both being beautiful. There’s the semi-traditional way, I like to add a two-tone sharpness by using two different kinds of bread, or there’s the open-face wild child way (as pictured). This recipe was inspired by the watercress egg salad served during afternoon tea at Harrods in London, I never forgot it. The fresh watercress gives it a light peppery flavor, and the Dijon and chive give the egg, or tofu, that delicious deviled egg twang we’ve all grown to love. You can make the egg salad a day in advance, just don’t assemble the sandwiches until right before serving. You want them fresh!
12 large eggs or 12 oz. tofu, drained
½ cup mayonnaise
¼ cup minced chives
¼ cup shallots, finely chopped
1 tablespoon Dijon mustard
1 teaspoon lemon zest (from 1/3 of a lemon)
¼ teaspoon paprika, to taste
½ teaspoon salt, to taste
Freshly ground pepper
8 slices of bread (two diff kinds) OR 4 1-inch thick slices crusty pumpernickel or rye, toasted
½ cup fresh watercress, chopped
4 radishes, trimmed and thinly sliced, optional
Parsley, chopped, as garnish
Place the eggs in a large saucepan and cover with about 2 inches of water. Cover and bring to a boil over high heat. Once the water comes to a full boil, keep the eggs covered and remove from the heat. Have the eggs sit off the heat for 12 minutes (set the timer). Then pour them into a colander set in the sink. Immediately begin running cold water over the eggs and jostle them in the colander. Peel while the cold water continues to run over them.
Transfer the peeled eggs to a medium-sized bowl. Add the mayonnaise, chives, shallots, mustard, lemon zest, salt, and pepper. Mash the eggs with a potato masher, and mix the rest of the ingredients well with a large spoon (you should have about 3-1/4 cups salad).
*VARIATION 1 — Spread the egg salad onto 4 slices of bread. Add watercress and parsley, if using. Top watercress with remaining slices of bread. Remove crusts and slice sandwiches twice, diagonally, to make 4 tea sandwiches from each large sandwich. Garnish with parsley.
*VARIATION 2 — Dollop a quarter of the egg salad onto each slice of bread and top with a quarter of the radishes, and a quarter of the watercress, garnish with parsley.
TiP: If you can’t find watercress, baby arugula is a good substitute.