Egg and Tarragon Tea Sandwiches

Egg and Tarragon Tea Sandwiches Author: Canadian Living Credits: Egg and Tarragon Tea Sandwiches

Jenny Cameron, who works on the family-run Ravenhill Herb Farm near Victoria, offers these pretty open-faced tea sandwiches from Herbal Celebrations Cookbook (Whitecap, 2000), the cookbook she coauthored. Jenny suggests using a 2-inch (5 cm) round or fluted cutter.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 8 hard-cooked eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon minced fresh tarragon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon each salt and pepper
  • 16 white bread
  • 16 whole wheat sandwich bread
  • 1/4 cup butter softened
  • 1 boston lettuce
  • 1 watercress sprigs
  • edible flowers such as violas, borage or calendula, or fresh tarragon

Method

In bowl, mash or grate eggs. Add mayonnaise, tarragon, mustard, hot pepper sauce, lemon juice, salt and pepper; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Using 2-inch (5 cm) round or fluted cutter, cut two rounds from each slice of bread. Spread each round with butter; place small piece torn inner leaf of Boston lettuce on butter. Top with 1 tbsp (15 mL) of the egg mixture. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 hours.) Garnish with edible flowers.

Nutritional facts <b>Per sandwich:</b> about

  • Sodium 88 mg
  • Protein 2 g
  • Calories 60.0
  • Total fat 5 g
  • Cholesterol 52 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Egg and Tarragon Tea Sandwiches

Login