Duchess of Devonshire Egg and Cucumber Sandwich |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Serve these dainty tea-time triple-decker triangle sandwiches with a nice cup of tea and enjoy! Recipe adapted from the Duchess herself at Rose Tea Cottage. Ingredients:
6 eggs |
1 -2 tablespoon mayonnaise |
1/4 teaspoon fresh lemon juice |
1 teaspoon finely chopped fresh dill |
1 stalk finely chopped celery |
1/2 teaspoon paprika |
salt and pepper, to taste |
1 medium english cucumber, washed and thinly sliced |
1 small bunch radish sprouts |
6 slices of organic white bread, with crusts removed |
1/2 of a medium tomato, cut into bite size chunks |
Directions:
1. Boil, peel, and chop the eggs.
2. Add the following 6 ingredients and mix well.
3. Cut bread slices into triangle halves.
4. Assemble in three layers with egg salad and sprouts on the bottom layer, and sliced cucumbers on the top layer.
5. Arrange tea sandwiches on a pretty plate and garnish with chunks of tomato and cucumber slices sprinkled with pepper.
6. Serve with a nice pot of tea and enjoy!
|
|