Kentucky Derby Tea Trio (Printable)

A classic Southern trio featuring cucumber, egg salad, and ham finger sandwiches on soft bread.

# What You'll Need:

→ Cucumber Sandwiches

01 - 6 slices white sandwich bread, crusts removed
02 - 1/2 English cucumber, thinly sliced
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons cream cheese, softened
05 - 1 tablespoon fresh dill, chopped
06 - Salt and black pepper to taste

→ Egg Salad Sandwiches

07 - 3 large eggs
08 - 3 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon fresh chives, minced
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
13 - 6 slices whole wheat bread, crusts removed

→ Ham Sandwiches

14 - 6 slices rye sandwich bread, crusts removed
15 - 3 ounces thinly sliced deli ham
16 - 2 tablespoons Dijon or honey mustard
17 - 2 tablespoons unsalted butter, softened
18 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Transfer eggs to cold water, peel, and chop finely. Combine chopped eggs with mayonnaise, Dijon mustard, minced chives, salt, and pepper in a mixing bowl. Stir until well combined and set aside.
02 - In a small bowl, blend softened cream cheese, butter, fresh dill, salt, and pepper until smooth. Spread mixture thinly across one side of each white bread slice. Arrange cucumber slices evenly over three bread slices, then top with remaining bread slices butter-side down. Press gently and cut each sandwich diagonally into two or three finger portions.
03 - Spread softened butter on one side of each rye bread slice. Apply mustard over the butter on three bread slices. Layer thinly sliced ham on the mustard, then sprinkle with fresh parsley. Top with remaining bread slices butter-side down and press gently. Cut each sandwich diagonally into two or three finger portions.
04 - Spread prepared egg salad mixture evenly across three whole wheat bread slices. Top with remaining bread slices and press gently. Cut each sandwich diagonally into two or three finger portions.
05 - Arrange all sandwiches on a serving platter. Cover with a damp paper towel and plastic wrap to maintain freshness until service.

# Expert Advice:

01 -
  • They're small enough to eat while wearing your best hat, which is really what matters at a Derby party.
  • You can prep them hours ahead and just pull them from the fridge when guests arrive—no last-minute scrambling.
  • Three different flavors means even picky eaters find something they'll reach for first.
02 -
  • Removing the crusts isn't just for fancy—the exposed soft edges are actually what makes a proper tea sandwich feel special and easy to eat standing up.
  • Boiling eggs in already-boiling water gives you better results than starting them in cold water; the timing is more predictable and the texture more reliable.
03 -
  • A small sharp knife dipped in hot water and wiped clean between cuts gives you the cleanest edges and the happiest-looking sandwiches.
  • If you're nervous about the egg salad being too wet, drain your chopped eggs on paper towels for a minute before mixing; it makes a difference in texture and how the bread holds up.
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