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No Mother’s Day tea party is complete without a dainty egg salad sandwich.

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  • 8 slices Dempster’s® White Bread
  • 4 hard-cooked eggs, peeled and finely chopped
  • 1/4 cup (60 mL) mayonnaise
  • 2 tbsp (30 mL) finely diced red onion
  • 2 tsp (10 mL) chopped fresh parsley
  • Pinch each salt and pepper
  • 1/2 cup (125 mL) alfalfa sprouts


Mix together eggs, mayonnaise, onion, parsley, salt and pepper.

Spread filling over 4 slices of bread; top with alfalfa sprouts. Cap with remaining bread slices, pressing lightly. Cut crusts from sandwiches; cut each sandwich into quarters.

Tip: To make ahead, cover sandwiches with a damp tea towel and refrigerate until serving.