Ingredients
| 8 large free-range eggs | |
| 5 tablespoons good-quality mayonnaise | |
| 2 teaspoons curry powder | |
| 2 tablespoons roughly chopped flat-leafed parsley | |
| softened butter | |
| 10 slices fresh sandwich bread (I used Vogels white gluten-free) |
Who doesn’t love a good egg sandwich? Personally, I have always been a fan of devilled eggs flavoured with a touch of curry powder and have brought that idea over into these delicious finger sammies.
Instructions
| 1. | Place the eggs in a large saucepan and fill with cold water to cover. |
| 2. | Bring to the boil, reduce heat and simmer for 8 minutes. |
| 3. | Remove from the heat, drain and run under cold water for a minute. |
| 4. | Allow the eggs to cool before peeling. |
| 5. | Roughly mash the boiled eggs with the mayonnaise, stir through the curry powder and chopped parsley and season well with salt and pepper. |
| 6. | Butter each slice of bread generously, fill with curried-egg mixture, top with another slice of bread, trim the edges and cut each sandwich into two rectangle fingers. |
| 7. | Eat immediately, or cover with a damp tea towel until serving. |
Recipes and food styling Emma Galloway / Photography Lottie Hedley
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