Smoked Salmon and Egg Salad Tea Sandwiches

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 2 people

Categories: Fish, Lunch, Rachael Ray, Sandwich


  • 3 large eggs
  • 2 ounces sliced smoked salmon, finely chopped
  • 1 1/2 tablespoons chopped fresh chives
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • salt
  • fresh ground black pepper
  • 6 slices white bread


  1. Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.

  2. Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.

  3. Remove eggs and place them in a bowl of ice water.

  4. When cool, peel the eggs and finely chop in a bowl.

  5. To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.

  6. Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.

  7. Trim crusts and cut each sandwich into 4 triangles.

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