Dainty Egg And Chive Tea Sandwiches For Tea-Time

• 4 medium free range eggs
• 1 tablespoon salad cream
• 2 tablespoons mayonnaise
• 1 tablespoon finely chopped fresh chives
• 8 slices thin sliced brown bread
• butter, softened, for spreading
• salt and pepper

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. 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. Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
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. Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
6. Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
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.

range eggs, salad cream, mayonnaise, fresh chives, thin, butter, salt

Taken from www.food.com/recipe/dainty-egg-and-chive-tea-sandwiches-for-tea-time-355687 (may not work)