My usual Egg and Dill Tea Sandwiches call for chopped hard-cooked eggs, but I have one friend who has an aversion to chopped egg salad of any kind but likes sliced hard-cooked eggs. We all have our little quirks and, after all, she is pregnant; so I will indulge her. Her mother-in-law and I are having a small afternoon tea where she will make the boy-or-girl announcement after her next ultrasound.
It's always a good idea to give a new tea sandwich a trial run before its official debut, so I experimented a bit yesterday and came up with these Sliced Egg and Dill Tea Sandwiches. They'll be perfect for the tea party next month. We'll also be making my famous Cucumber Tea Sandwiches.
Sliced Egg and Dill Tea Sandwiches
7 large eggs, cold
2/3 cup real mayonnaise
1 teaspoon Country Dijon mustard
1 3/4 teaspoon dried dill
Coarsely ground black pepper
14 wide* slices good white or dill rye bread
*Such as Arnold/Brownberry/Oroweat country buttermilk bread that comes in the wider 1 1/2-pound loaves. Or the dill rye! If you use smaller bread slices (as I do when I have my homemade Classic White Sandwich Bread on hand), make more full-sized sandwiches to come up with about the same quantity of tea sandwiches.
1 Place eggs in a single layer in pan. Add enough room temperature water to cover eggs completely and an inch over. Bring to a boil over high heat. As soon as water is bubbling lightly, remove pan from the heat and cover tightly with the lid. Let stand for 15 minutes. Drain and add cold water to pan; repeat twice. Leave eggs to cool for 15 minutes in cold water. Drain, and proceed with recipe or refrigerate until ready to use.
2 In small bowl, whisk together mayonnaise and mustard. Measure dill into a tiny bowl. Lay out bread slices and divide mayonnaise mixture among them; spread evenly, skipping the edges and round part at the top because they are going to be cut away.
3 Using an egg slicer, slice each egg into rounds. Place about 6 rounds from the middle of each egg close together on the bottom slices of bread. Use pieces of remaining slices to fill in the spaces between the round egg slices.
4 Pinching the dill between thumb and first two fingers, sprinkle the measured amount evenly over the 7 sandwiches, then sprinkle with just a little salt and as much black pepper as you like. Put top bread slices in place. Trim off crusts and cut each sandwich into 4, arranging on a plate in about 3 layers.
5 Lay a high-quality white paper towel on top of the sandwiches. Wet and wring out well another paper towel; lay the damp paper towel on top of the dry paper towel. (Placing the damp paper towel directly on top of the sandwiches would result in soggy sandwiches.) Wrap snugly with plastic wrap; refrigerate for at least an hour or up to several hours. This makes the sandwiches “hold together” and keeps them from drying out. Uncover sandwiches just before serving.