Afternoon Tea Part 2 - Egg, Chive and Grainy Mustard Mayo Sandwiches
As part of a full afternoon tea, allow three to four finger sandwiches per person. You can prepare the filling ingredients first and assemble the sandwiches up to 2 hours before they are to be eaten. When assembling the sandwiches make sure you arrange the filling to the crust or just beyond the crust on all sides. This way, when the crusts are removed your sandwiches will look generously and evenly filled. To store sandwiches for up to 2 hours before serving, arrange on a serving plate, loosely cover with damp kitchen towel then cling film and store in the fridge. 20 minutes before serving, remove the sandwiches from the fridge to bring up to room temperature and only remove the cling film and kitchen towel just before serving. For extra colour, garnish your sandwiches with full sprigs of fresh watercress.
- Serves 4 (1 finger sandwich each)
- Preparation time: 5 - 10 minutes
- Cooking time: 9 minutes
Ingredients
- 4 slices of Genius brown bread
- 2 large organic eggs, boiled for 9 minutes, cooled under cold running water then shelled
- 1 tablespoon of good quality mayonnaise
- 1/2 teaspoon French grainy mustard
- Salt and freshly ground black pepper
- 4 chives, finely sliced
Method
- Arrange 4 slices of brown Genius bread on a board.
- In a medium sized bowl, mash the two boiled eggs into small lumps with a fork.
- Add the remaining ingredients to the bowl and mix thoroughly.
- Divide the mixture between two slices of bread and spread out to the the crusts in an even layer.
- Place the remaining 2 slices of bread on top and press down gently.
- Place the egg sandwiches on a plate, cover with damp kitchen paper, then cling film and refrigerate.
- Please see Afternoon Tea Parts 1 & 3 in the Recipe section to complete your afternoon tea.
- To present the finger sandwiches:
- Remove the cling film and kitchen towel from the sandwiches.
- On a board, make a stack of three sandwiches with one of each variety, with the Avocado and Chicken sandwich in the middle, making sure that the crusts are perfectly aligned.
- With a sharp serrated knife, cut off the crusts.
- Cut the pile of sandwiches into three equal “fingers”, cleaning the blade of the knife between each cut.
- Carefully transfer each finger shaped pile of sandwiches to individual plates, garnished with a sprig of watercress or arrange each group of three finger sandwiches in lines on a larger serving plate and serve immediately.