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Cucumber Sandwiches with Egg and Mint


These sandwiches are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.

  • Yield: Makes 6 finger sandwiches

Source: Martha Stewart Living, May 2000


  • 4 slices extra-thin white bread
  • 1 tablespoon unsalted butter, room temperature
  • 2 large hard-boiled eggs, peeled and finely grated
  • 2 tablespoons creme fraiche
  • 1/2 bunch fresh mint, leaves picked and finely chopped
  • Coarse salt and freshly ground pepper
  • 1/2 English cucumber, peeled and thinly sliced lengthwise


  1. Spread one side of each slice of bread with butter. Set aside. In a small bowl combine eggs, creme fraiche, and mint. Season with salt and pepper. Spread egg mixture to a 1/4-inch thickness on 2 slices bread. Top with sliced cucumber, and cover with the remaining slices of bread. Remove crusts, and cut each sandwich into three equal fingers.

Reviews Add a comment

  • Sheylavee
    14 JUN, 2011
    I first tried this recipe back in 2003 for my own birthday high tea. I recently made them to watch the Royal Wedding with a friend and in my catering business I have made these as well. They are delicious, light, there's a freshness to the salad since it has fresh mint and creme fraiche. The salad can be prepared a day in advance, kept refrigerated and assemble the sandwiches closer to serving time.