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Bacon-and-Egg Salad Tea Sandwiches

A tea sandwich becomes breakfast-worthy thanks to hard-boiled eggs and bacon.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, April 2002


  • 6 large hard-boiled eggs, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 2 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 6 slices bacon (about 5 ounces), cooked and coarsely chopped
  • 1/2 teaspoon hot-pepper sauce, such as Tabasco
  • Coarse salt and freshly ground black pepper
  • 5 tablespoons unsalted butter, room temperature
  • 18 thin slices white bread
  • 1/4 cup finely chopped chives


  1. Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.

  2. Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.


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