Egg Salad Tea Sandwiches

Ingredients

• 2 hard-boiled eggs
• 2 tablespoons mayonnaise
• Pinch of fine sea salt
• 6 slices gluten-free white bread ((see notes))
• Pea shoots (, watercress, or arugula, optional)

Instructions

1. 1

   Slice the eggs in half and add the egg yolks to a small bowl. Use a fork to mash the yolks and add the mayonnaise.

2. 2

   Mix the yolks and mayonnaise together until well combined.

3. 3

   Chop the egg whites finely and add the eggs and a pinch of salt to the egg yolk mixture. Mix to combine.

4. 4

   Spread the egg salad on three pieces of bread. Top with greens if using and top with the second piece of bread.

5. 5

   Use a large, sharp knife to cut the crusts off each sandwich. Then cut each sandwich into three even pieces to make 6 finger sandwiches.

6. 6

   Serve at room temperature.