Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.
After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to.
For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.
The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea
The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.
This recipe comes from Tea Time Magazine.
- 6 slices firm white bread
- 2 tablespoons unsalted butter, room temperature
- 1 to 2 cherry tomatoes
- 2 hardboiled eggs
- 1 to 2 tablespoons chopped green onion
- 1 to 2 lettuce leaves, finely shredded
- 2 tablespoons mayonnaise
- Salt, to taste
- Ground black pepper, to taste
- Watercress (Can substitute with cilantro)
- With a serrated knife, trim and discard crusts from each bread slice.
- Butter one side of each slice; set aside.
- Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
- In a medium bowl, mash eggs.
- Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
- Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
- With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.
These were absolutely delicious and a great twist on egg salad if you are looking for something new. I’ve made them several times since and I love them.
For more from our Books, Tea, and the Trinity tea times, go to Sweet Cream Scones
For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches
For more Egg Salad recipes, go to Curried Egg Salad Triple Stacks Sandwiches
For more Tea Time Magazine Recipes, go to Radish Ruffle Canapés
For more recipes, go to Healthy Waldorf Salad
For more tea posts, go to Apple Cinnamon Scones