This post is a part of a collaborative series with Non-Baker called The Tea Party. Have you guys checked out Non-Baker yet? It’s great! And I’m not just saying that because Anna is my sister… I’m saying that because everything she bakes is super yummy.
Hey, can you keep a secret? Lean in so I can whisper it in your ear.
Shhhh, here’s the secret: there’s no difference between “deviled” egg salad and regular egg salad. Don’t tell!
I don’t cook for children very often. My son is only 5 months old, so we haven’t had to worry about him being a picky eater yet. So when I was thinking of little finger foods to make, bruschetta or cucumber sandwiches didn’t seem like they would go over terribly well with my younger tea party guests.
I mean, I was competing for attention with Anna’s cake, after all…
So I thought back over the things that tend to disappear first at Grandma’s Sunday dinners. Anything sweet, of course. Cake, ice cream, cookies, all gobbled up quickly. All forms of the potato are always a hit, as well as anything covered in cheese. These kids have good tastes!
And deviled eggs. There is never a deviled egg left by the end of dinner. Normally a couple are suspiciously missing from the plate before dinner even starts. Easter is a very popular holiday!
I already had a favorite egg salad recipe that is tried and true. When you think about it, egg salad really isn’t all that different from deviled eggs.
And know what? All those deviled egg salad sandwiches disappeared.
The youngest girl even took it upon herself to eat the egg salad out of the middle and leave a little pile of bread squares… until mom stepped in. You have to use your best manners at a tea party, of course. 🙂
Between me and you, can I let you know another little secret? I steamed the eggs so they would peel more easily!
Fifteen or sixteen minutes in the steamer basket over a boil, and my extremely fresh eggs peeled very easily. I may never truly hard boil an egg again.
I tripped the recipe for the tea party, but ended up having about half left over after arranging the sandwiches.
- 3 chilled hard boiled eggs
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp paprika (to make it a deviled egg sandwich)
- Salt and pepper
- 4 pieces of bread
- Peel, and dice the eggs. Just a tip! To easily dice, put a wire baking rack over a bowl and push the eggs through the squares. Start toasting bread, if desired.
- Add remaining ingredients and mix thoroughly.
- Smooth egg salad onto slices of bread and serve.
This post was part of a week long series titled The Tea Party. Please come back or visit Non-Baker for more recipes and tips in this series!