Best 12 Egg Yolk Butter And Asparagus Tea Sandwiches Egg Salad Recipes

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Egg yolk butter and asparagus tea sandwiches are a delicious and easy-to-make appetizer or light lunch option. They're perfect for any occasion, whether you're hosting a party or just want a quick and tasty meal. With just a few simple ingredients, you can create a flavorful and elegant dish that will impress your guests.

Let's cook with our recipes!

EGG SALAD SANDWICHES



Egg Salad Sandwiches image

Mrs. Peterson, a lady from church, made the best egg salad sandwiches and she'd never really tell you what she put in them. This was my first attempt to duplicate her recipe. Her family thought she added butter when mixing.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

6 eggs, hard cooked, cooled and diced
1/4 cup butter, melted
1/2 cup Miracle Whip
1/4 teaspoon salt
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/4 teaspoon dill weed
16 slices bread
2 tablespoons onions, chopped
1/2 cup celery, chopped
1/4 cup pickle relish
1/2 cup green olives

Steps:

  • Mix together the eggs, butter, miracle whip and seasonings.
  • Refrigerate until your ready to make your sandwiches.
  • Spread on one bread slice then top with another piece of bread.
  • If you'd like here are a few other ingredients you could add.
  • Mrs. Peterson could have added the onions and celery, I don't remember.
  • I know she did not use the relish or olives.
  • But I thought they may offer a different taste, as I saw them in another recipe.

Nutrition Facts : Calories 298.7, Fat 15.3, SaturatedFat 5.8, Cholesterol 158.9, Sodium 761.4, Carbohydrate 31.3, Fiber 1.7, Sugar 6.4, Protein 8.9

EGG-YOLK BUTTER AND ASPARAGUS TEA SANDWICHES



Egg-Yolk Butter and Asparagus Tea Sandwiches image

These tea sandwiches are a delicate and delicious answer to high tea any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 2 dozen

Number Of Ingredients 8

4 large hard-boiled eggs
1/4 cup mayonnaise
2 tablespoons unsalted butter, room temperature
1 teaspoon Dijon mustard
1/2 teaspoon white-wine vinegar
1/8 teaspoon coarse salt, plus more for cooking water
1 bunch (about 1 pound) asparagus, tough ends removed
16 slices thin white bread

Steps:

  • Peel eggs, and remove yolks; reserve whites for another use. With a wooden spoon, mash yolks in a small bowl. Add mayonnaise, butter, mustard, vinegar, and salt; stir until smooth. Cover, and refrigerate yolk butter until ready to use.
  • Prepare an ice bath; set aside. Fill a large skillet with 1 inch of water, and bring to a boil over high heat. Add a dash of salt, and asparagus, and blanch until just tender and bright green, 2 to 3 minutes. Place asparagus in ice bath to stop cooking and chill completely. Transfer to paper towels to drain, and set aside.
  • Spread butter on two slices of bread. Layer one slice with asparagus; place the other slice on top of it. Gently trim crusts with a serrated knife. Cut into finger sandwiches. Cover with a damp paper towel until ready to serve.

ASPARAGUS EGG SALAD TEA SANDWICHES



Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

TRUFFLED EGG SALAD TEA SANDWICHES



Truffled Egg Salad Tea Sandwiches image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 16 tea sandwiches

Number Of Ingredients 16

8 large eggs
1/4 cup mayonnaise
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 tablespoons finely chopped chives
1 teaspoon high-quality white truffle oil, such as Sabatino or Urbani
Kosher salt
Ground white pepper
8 slices square, firm white bread
8 large eggs
1/4 cup mayonnaise
3 tablespoons chopped scallions, white and green parts (about 2 scallions)
1 1/2 tablespoons finely chopped chives
1 teaspoon high-quality white truffle oil, such as Sabatino or Urbani
Kosher salt
Ground white pepper
8 slices square, firm white bread

Steps:

  • Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
  • Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
  • Cut the crusts from the bread and set aside for another purpose.
  • Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
  • Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
  • Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
  • Cut the crusts from the bread and set aside for another purpose.
  • Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.

HERBED EGG SALAD SANDWICHES



Herbed Egg Salad Sandwiches image

Categories     Sandwich     Egg     Herb     Quick & Easy     Lunch     Mayonnaise     Spring     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 hard-boiled large eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread

Steps:

  • In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
  • Make 4 sandwiches, pressing bread slices together gently.

EGG AND ASPARAGUS CLUB SANDWICHES



Egg and Asparagus Club Sandwiches image

Looking for a hearty dinner using eggs and asparagus? Then check out this flavorful club sandwich - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 2

Number Of Ingredients 9

2 eggs
6 oz. fresh asparagus spears
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
2 teaspoons chopped fresh dill
6 (1/2-inch-thick) slices Italian bread
4 slices tomato
1 (1 1/2-oz.) slice Swiss cheese, halved
2 leaves leaf lettuce

Steps:

  • Place eggs in small saucepan; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; slice. Set aside.
  • Meanwhile, wash asparagus; snap off tough stem ends. In large skillet, bring 1 inch lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain; rinse with cold water to cool.
  • In small bowl, combine mayonnaise, mustard and dill; blend well. Spread mixture on 1 side of each bread slice. On 2 bread slices, spread side up, layer egg slices and asparagus; top each with second bread slice. Layer tomato slices, cheese and lettuce on each sandwich; top with remaining bread slices, spread side down. If desired, place 2 decorative toothpicks in each sandwich.

Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 240 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 920 mg, Sugar 7 g

CREAMY EGG SALAD SANDWICHES



Creamy Egg Salad Sandwiches image

My family looks forward to these sandwiches year-round. But I reach for this recipe most often after Easter, when I have lots of leftover hard-cooked eggs.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder
6 hard-boiled large eggs, chopped
8 slices rye bread

Steps:

  • In a large bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour. , Spread 1/2 cup onto four slices of bread. Cover with remaining bread.

Nutrition Facts : Calories 437 calories, Fat 26g fat (11g saturated fat), Cholesterol 358mg cholesterol, Sodium 804mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

DELICIOUS EGG SALAD FOR SANDWICHES



Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories     Salad     Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

ELEGANT EGG SALAD TEA SANDWICHES



Elegant Egg Salad Tea Sandwiches image

Egg salad makes an elegant tea sandwich to serve at a tea party. You may also make them bigger and serve for lunch.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 30m

Yield 16 tiny sandwiches

Number Of Ingredients 6

8 slices bread
4 hard-cooked eggs (chopped fine)
1/4 cup mayonnaise
2 teaspoons finely chopped green peppers or 2 teaspoons chives
1 tablespoon finely chopped celery
salt and pepper

Steps:

  • Cook, cool, and finely chop eggs.
  • Combine the rest of the ingredients.
  • Chill till it is time to make the sandwiches.
  • Make sure you cut the crusts off if it is for a tea party and cut into fancy shapes or triangles.

Nutrition Facts : Calories 67.1, Fat 3, SaturatedFat 0.7, Cholesterol 54, Sodium 127.1, Carbohydrate 7.4, Fiber 0.3, Sugar 0.9, Protein 2.6

WORLD'S BEST EGG SALAD SANDWICH



World's Best Egg Salad Sandwich image

An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.

Provided by shefali chitrang

Categories     Salad     Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

8 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon minced jalapeno pepper
½ tablespoon honey mustard
½ teaspoon black pepper
½ teaspoon garlic powder
1 pinch salt
8 slices bread
24 leaves baby spinach
8 slices tomato

Steps:

  • In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
  • Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 32.1 g, Cholesterol 376 mg, Fat 20.3 g, Fiber 3.4 g, Protein 18.9 g, SaturatedFat 4.8 g, Sodium 604.9 mg, Sugar 5.5 g

ASPARAGUS AND EGG SANDWICH



Asparagus And Egg Sandwich image

Provided by Richard Flaste

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Two sandwiches

Number Of Ingredients 5

1/2 pound asparagus (preferably pencil-thin)
4 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 large eggs
1/2 16-inch loaf Italian bread

Steps:

  • Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
  • In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
  • Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
  • Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 249 milligrams, Sugar 1 gram, TransFat 0 grams

BEST-EVER EGG SALAD SANDWICHES



Best-Ever Egg Salad Sandwiches image

Categories     Sandwich     Egg     Mustard     Olive     Sauté     Picnic     Kid-Friendly     Mother's Day     Back to School     Lunch     Mayonnaise     Bacon     Spring     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Steps:

  • Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
  • Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
  • Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Tips:

  • For a richer flavor, use a combination of salted and unsalted butter.
  • If you don't have a food processor, you can finely chop the hard-boiled eggs and asparagus by hand.
  • To make the sandwiches ahead of time, assemble them and wrap them tightly in plastic wrap. Store them in the refrigerator for up to 24 hours.
  • Serve the sandwiches with your favorite sides, such as chips, fruit, or salad.

Conclusion:

Egg yolk butter and asparagus tea sandwiches are a delicious and easy-to-make finger food that is perfect for any occasion. They are also a great way to use up leftover hard-boiled eggs and asparagus. With their creamy filling and flaky crust, these sandwiches are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy snack or appetizer, give these egg yolk butter and asparagus tea sandwiches a try!

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