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.

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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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