Cucumber with Cream Cheese Tea Sandwiches and Egg Salad Tea Sandwiches

Tea Sandwiches

Serves 8

You’ll Need

  • 16 slices of white or whole-wheat bread
  • ½ cup plain or herbed cream cheese
  • ½ English cucumber, thinly sliced
  • 6 hard-boiled eggs, peeled
  • 3 Tbsp mayonnaise
  • 1 tsp dill weed
  • 2 Tbsp chopped chives
  • Salt and pepper, to taste

Prep and Cook

  • Place the eggs in a small bowl and mash them with a fork. Add the mayonnaise, dill weed, chives, salt and pepper and stir to combine. Store in the refrigerator until ready to use.
  • For Cucumber with Cream Cheese Tea Sandwiches: Spread cream cheese over four slices of bread. Top each piece of bread with cucumber slices, overlapping them to completely cover the cream cheese. Top with a second piece of bread and set aside.
  • For Egg Salad Tea Sandwiches: Spread the egg salad mixture over four slices of bread. Place a second piece of bread on top of each and set aside.
  • Stack two sandwiches together and slice the crusts off all four sides of the bread using a serrated or electric knife. Cut each sandwich in half diagonally then again the other way, making four triangles. Serve sandwiches on a silver tray.


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