Furikake Egg Salad Sandwiches
These dainty sandwiches are designed to be eaten in a few bites, making them perfect for finger sandwiches, or “Tea Sandwiches”, to be served with an afternoon tea service.
Ingredients
Ingredient quantities shown in U.S. units.
Egg Salad
- ½ lb.227 gCream cheese
- ¼ cup60 mlMayo
- 55Whole eggs
- 11Shallot, small
- 2 Tbsp30 gFurikake
- 1 Tbsp15 mlChampagne vinegar
Assembly
- 1 Loaf1 LoafMilk bread
- 1 recipe1 recipeEgg salad
- To GarnishTo GarnishFurikake
Method
Preparation
- Bring a pot of water to a boil and add eggs, boiling for 15 minutes. Using a slotted spoon, remove eggs and add to an ice bath. Let chill for 15+ minutes.
- Crack and peel the egg shells, rinsing the whole boiled eggs to ensure no shell is left on.
- Soften cream cheese by microwaving for 10 seconds at a time until room temperature. Using a rubber spatula, mix in a mixing bowl with mayo until uniform and creamy in texture.
- Finely dice shallot, adding to strainer, and rinse off in water to take away the sharp onion flavor. Add to the mixing bowl with cream cheese and mix.
- Dice the whole boiled eggs into ¼” cubes, or using a roasting/cooling rack, press the whole egg through the grided rack, cubing the boiled egg. Add to the cream cheese and mix.
- Add the furikake to the egg salad, and mix. Taste and adjust the seasoning to your preference. Be warned, furikake spice mixes typically have salt already in them.
Assembly
- Make sandwiches with 2 slices of bread, and about 3 ounces of egg salad each. Make all the sandwiches until egg salad is all used. This should build 7 sandwiches.
- Put the built sandwich in the fridge for an hour or more before serving, so the egg salad firms up.
- When ready to serve, cut the crust off, and quarter the sandwich into wedges. Dip one of the cut sides into furikake and present on a platter, ready to eat.