Amanda Elkins, chef at the Crown & Crumpet Tea Salon, shared recipes for what she calls “superbly tasty tea sandwiches.”

Makes sandwiches for 10.

A classic sandwich in a lunchette (a carryout place) in the United Kingdom combines a cooked egg and thick-cut French fries on two slices of untoasted white bread. Elkins takes it up a notch to make a sandwich for tea time.

12 hard-cooked eggs, peeled and chopped

3/4 cup of mayonnaise

2 Tbsp. Dijon mustard

3 green onions, finely chopped

2 tsp. fresh dill

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Salt and pepper to taste

Kettle-cooked potato chips, crushed

20 slices untoasted buttermilk bread, crusts removed

Combine eggs, mayonnaise, mustard, onions, dill, salt and pepper. Spread mixture on half the slices of bread and top each with a second slice. Cut each sandwich into two triangles. Dip the longer side into a plate of crushed potato chips.