Spring is in the air, which means that afternoon teas and bridal and baby showers will soon be in full swing. Jazz up the average  tea sandwich fillings with a few herbs and spices. Impress your guests – or your own lunch – with a new take on old classics. [caption id="attachment_6246" align="alignnone" width="560"] Garnish with grape tomatoes, olives and pickles[/caption]   Bacon, Avocado and Egg Half ripe avocado, diced 2 slices bacon, cooked 3 hard-cooked eggs, peeled and grated or finely chopped 2 tbsp reduced-fat mayonnaise 1/2 tsp Dijon mustard 1/4 tsp pepper Pinch salt In small bowl, mash avocado. Crumble in bacon. Stir in eggs, mayonnaise, mustard, pepper and salt; stir until smooth. [caption id="attachment_6249" align="alignnone" width="560"] Bacon, Avocado & Egg Tea Sandwiches[/caption]   Tuna Niçoise 170 g can chunk light tuna packed in water or broth, drained 3 to 4 tbsp reduced-fat mayonnaise 4 black olives, diced 1 tbsp diced sun-dried tomato 2 tbsp chopped fresh parsley Pinch each salt and pepper In small bowl, combine tuna, mayonnaise, olives, sun-dried tomato, parsley, salt and pepper. [caption id="attachment_6247" align="alignnone" width="400"] Tuna Niçoise Tea Sandwiches[/caption]   Sesame Salmon Salad 213 g sockeye salmon, drained (bones and skin removed) 2 tbsp reduced-fat mayonnaise 1 green onion, minced 1 tsp sesame oil 1/2 tsp reduced-sodium soy sauce 1/2 tsp toasted sesame seeds In small bowl, combine salmon, mayonnaise, green onion, sesame oil, soy sauce and sesame seeds. [caption id="attachment_6248" align="alignnone" width="420"] Sesame Salmon Tea Sandwiches[/caption]   Spread fillings onto lightly buttered bread, rye crisps, cucumber rounds or into profiteroles. For more inspiration check out our May 2013 issue or other afternoon tea recipes online. What is your favourite tea sandwich filling?