Dainty Egg And Chive Tea Sandwiches For Tea-Time

1. 1

   Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.

2. 2

   Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.

3. 3

   Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.

4. 4

   Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.

5. 5

   Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.

6. 6

   Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.

7. 7

   For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.