Avocado Egg Salad Tea Sandwiches are creamy and flavourful with fresh herbs. This easy recipe is a healthy twist on a traditional egg salad! Avocado replaces mayo for a rich and velvety texture. Great for afternoon tea, baby showers, bridal showers or light lunches.
Egg Salad Tea Sandwiches with Avocado
Next to cucumber tea sandwiches, egg salad tea sandwiches are typically my top pick at afternoon tea. There is something so comforting about them and they are a popular for a reason!
If you are looking for a refreshing and modern version, these avocado egg salad tea sandwiches are a wonderful choice. Creamy avocado replaces the mayo, creating a lighter, healthier filling that is still packed with great flavour.
These healthy tea sandwiches are ideal for garden parties or afternoon tea of course, but I also just love them during my lunch break with a cup of tea.
Why You’ll Love This Recipe
- Creamy & Delightful: Avocado adds a rich, velvety texture that elevates classic egg salad.
- Healthier Option: We’re swapping out the mayonnaise for a healthier fat — avocado!
- Easy to Make: Ready in under 15 minutes.
- Perfect for Entertaining: Serve these finger sandwiches at tea parties, brunches and other gatherings.
Ingredient Notes
This easy tea sandwich recipe doesn’t require too many ingredients! Here is a quick look at what you will need:
- Bread: Thinly slices white bread, white wheat bread or multigrain bread.
- Hard-Boiled Eggs: These should be cooled, peeled and chopped finely for even mixing.
- Avocado: Use a ripe avocado. It should not be overly soft but easy to mash.
- Fresh Herbs: Dill and chives add a garden-fresh flavour and beautiful specks of green. You can even garnish the sandwiches with these fresh herbs before serving.
- Salt & Pepper: Season to taste.
Easy Avocado Egg Salad Tea Sandwiches
Please see the printable recipe card at the bottom of this post for the full measurements and directions.
Step 1: In a mixing bowl, add the chopped hard-boiled eggs, mashed avocado, finely chopped fresh dill and chives. Stir to combine. Season with salt and pepper.
Step 2: Evenly divide the avocado egg salad spread among the 2 slices of bread. Top each bread with another bread slice to close the sandwiches.
Step 3: With a serrated knife, remove the crust and cut each avocado egg salad tea sandwiches into 3 rectangles or another shape. This recipe makes 6 finger sandwiches which is great to serve 2-3 people for afternoon tea.
Step 4: Serve and enjoy fresh!
Variations
This recipe can be customized, if desired. Here are a few ideas:
- Spicy Kick: Add a dash of hot sauce.
- Vegan-Friendly: Use mashed chickpeas instead of eggs.
- Add Crunch: Mix chopped celery into the avocado egg salad.
How to Serve
To enjoy these finger sandwiches at an afternoon tea service, serve them on the bottom tier of a 3-tier stand and garnish with fresh dill to enhance the presentation.
Add scones like Blueberry Chocolate Scones to the middle tier and a few different sweets like Earl Grey Panna Cotta and Mini Fruit Tarts on the top tier for a traditional afternoon tea set up.
Tea Pairing
Consider pairing these finger sandwiches with Earl Grey tea so that the citrusy notes from the black tea blend can balance the creaminess from the avocado.
Alternatively, try Jasmine green tea if you’re looking for something more light and floral or a toasty tea like Genmaicha to complement the richness from the sandwiches.
Frequently Asked Questions
Can I make these avocado egg salad sandwiches ahead of time?
You can prepare the hard-boiled eggs ahead of time, but to prevent browning, it is best to prepare these tea sandwiches the day of, preferably right before serving as they are best fresh.
What is the best bread to use?
Soft, thin-sliced sandwich bread works best. White, whole wheat or multigrain are traditional favourites for tea sandwiches.
What is the best way to cut tea sandwiches cleanly?
Use a sharp serrated knife and wipe it clean between cuts. You can also chill the sandwiches briefly before cutting for cleaner slices.
Avocado Egg Salad Sandwiches
Ingredients
- 4 slices thin white or whole wheat bread
- 2 hard-boiled eggs peeled and chopped
- 1 avocado mashed
- 2 teaspoons fresh dill finely chopped
- 2 teaspoons fresh chives finely chopped
- salt and pepper to taste
Instructions
- In a mixing bowl, add the chopped hard-boiled eggs, mashed avocado, finely chopped fresh dill and chives. Stir to combine. Season with salt and pepper.
- Evenly divide the avocado egg salad spread among the 2 slices of bread. Top each bread with another bread slice to close the sandwiches.
- With a serrated knife, remove the crust and cut each avocado egg salad tea sandwiches into 3 rectangles or another shape. This recipe makes 6 finger sandwiches which is great to serve 2-3 people.
- Serve and enjoy fresh!