Egg and Dill Tea Sandwiches - New West KnifeWorks Review and Giveaway

Tea sandwiches must look as good as they taste. If you’re an afternoon tea aficionado, you know that tea sandwiches must be cut very cleanly; squished sandwiches and ragged edges are simply not the done thing.

As soon as I received the New West KnifeWorks Deli knife, the first thing I did was whip up a batch of Egg and Dill Tea Sandwiches to test the knife. It was fabulous, dahling! And a friend had an afternoon tea party coming up, so …

I took the knife over to her so she could try it out on the six dozen sandwiches she would be making. Knowing she has the dullest knives in town, I gave her the safety schpiel, reminding her that, though a sharp knife truly is a safer knife, it can do some serious damage if she gets distracted.

She called me midway through to rave about the knife! But it isn’t just for cutting tea sandwiches. You can use it for anything you’d use a utility knife for and anything you’d use a serrated knife for.

Of course, you can’t slice a big loaf of bread with a 5.5-inch blade, but you can slice baguettes and bagels. And Toasted Teacakes! You can make paper-thin slices of tomato and cucumber and cut all kinds of fruits and vegetables. You could even carve a Small Roast Beef. 

See the giveaway below, which is open to readers everywhere. But first, check out one of my most-requested tea sandwiches. What is your fave?

Egg and Dill Tea Sandwiches

(Makes 24)

5 large eggs, cold
4 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
2 teaspoons chopped fresh dill or 1 teaspoon dried dill
12 slices dill rye bread (1-pound loaf), bottom slices buttered with soft unsalted butter and top slices spread with mayo

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 14 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 a 1-quart bowl, finely chop the hard-cooked eggs. Stir in mayonnaise, mustard, salt, pepper and dill. Taste and adjust seasoning. Divide egg mixture among the lightly buttered “bottom” bread slices; spread evenly, skipping the edges and round part at the top because they are going to be cut away.

3 Put lightly mayo’d “top” bread slices in place. Trim off crusts and cut each sandwich into 4, arranging on a plate in about 3 layers.

4 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.

New West KnifeWorks Knife Giveaway

I chose the all black knife, but it comes in 7 other beautiful and unique New West color combinations you must check out. The knife comes with a beautiful leather blade protector.

This giveaway is open to readers everywhere who are 18 years of age or older. Leave a comment below (one entry per person). Tell me the first thing you'd make with the knife and/or which color you'd choose. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday May 2.

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday May 3. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday May 6, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: New West KnifeWorks provided a knife for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Jean