Ham-and-Egg Salad Tea Sandwiches

Ham-and-Egg Salad Tea Sandwiches
Ham-and-Egg Salad Tea Sandwiches (lower right), Artichoke-Rice Salad in Bell Pepper Cups (lower left), and Heirloom Tomato Tart (upper center)

These classic Ham-and-Egg Salad Tea Sandwiches are easy to make and delicious. Pictured with Artichoke-Rice Salad in Bell Pepper Cups and Heirloom Tomato Tart.

Ham-and-Egg Salad Tea Sandwiches
Yield: 20
  • 4 cups cooked chopped ham
  • 1 cup mayonnaise
  • 2 large hard-cooked eggs, finely chopped
  • ⅓ cup finely chopped celery
  • ¼ cup spicy brown mustard
  • 3 tablespoons dill pickle relish
  • ¼ teaspoon ground black pepper
  • 10 slices firm white sandwich bread
  • 2 cups chopped butter lettuce
  1. In the work bowl of a food processor, pulse ham until finely ground.
  2. In a large bowl, combine ham, mayonnaise, eggs, celery, mustard, pickle relish, and pepper, stirring to blend.
  3. Using a 3-tablespoon levered scoop to portion evenly, divide ham mixture among bread slices, spreading to cover in a thick layer. Top ham layer of 5 bread slices with a layer of lettuce. Place remaining bread slices atop lettuce, ham side down.
  4. Using a serrated bread knife, trim crusts from sandwiches, creating even squares. (Discard crusts.) Cut each sandwich diagonally into quarters, creating 4 triangles.

From TeaTime May/June 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.