CURRIED EGG SALAD TEA SANDWICHES RECIPES

CURRIED-EGG TEA SANDWICHES RECIPE - MARTHA HALL FOOSE ...

Curried-Egg Tea Sandwiches Recipe - Martha Hall Foose ... image

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to "go exotic" by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches. Tea Party Recipes

Provided by Martha Hall Foose

Categories Sandwiches + Wraps

Total Time 1 hours 0 minutes

Yield Makes 20 tea sandwiches

Number Of Ingredients 8

Ingredients

1 dozen large eggs (at room temperature)
½ teaspoon finely grated orange zest (optional)
1 tablespoon freshly squeezed orange juice
1 teaspoon Madras curry powder
¼ teaspoon dry mustard
½ cup mayonnaise
Salt and freshly ground pepper
20 slices packaged white sandwich bread

Steps:

Put the eggs in a large saucepan of cold water and bring to a vigorous boil. Cover, remove from the heat and let stand for 10 minutes. Drain the eggs and cool under running water, shaking the pan to lightly crack the shells. Transfer the eggs to a bowl of ice water and let stand until completely cold, about 15 minutes.
Peel the eggs and pat dry. Finely chop the eggs and transfer to a large bowl. Add the orange zest and juice along with the curry, dry mustard and mayonnaise. Season with salt and pepper and mash with a fork.
Arrange 10 slices of bread on a work surface and divide the egg salad among them, spreading it to the edges. Top with the remaining bread and trim off the crusts. Cut each sandwich in half. Transfer to a platter and serve.

CURRIED EGG TEA SANDWICHES RECIPE - DELISH

Curried Egg Tea Sandwiches Recipe - Delish image

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to "go exotic" by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.

Provided by DELISH.COM

Categories vegetarian baby shower bridal shower feed a crowd picnic Summer appetizers breakfast lunch

Total Time 1 hours

Prep Time 0S

Cook Time 20 minutes

Yield 20

Number Of Ingredients 9

Ingredients

12 large eggs
1/2 tsp. finely grated orange zest
1 tbsp. freshly squeezed orange juice
1 tsp. madras curry powder
1/4 tsp. dry mustard
1/2 c. mayonnaise
salt
Freshly ground pepper
20 slice packaged white sandwich bread

Steps:

Put the eggs in a large saucepan of cold water and bring to a vigorous boil. Cover, remove from the heat, and let stand for 10 minutes. Drain the eggs and cool under running water, shaking the pan to lightly crack the shells. Transfer the eggs to a bowl of ice water and let stand until completely cold, about 15 minutes. Peel the eggs and pat dry. Finely chop the eggs and transfer to a large bowl. Add the orange zest and juice along with the curry, dry mustard, and mayonnaise. Season with salt and pepper and mash with a fork. Arrange 10 slices of bread on a work surface and divide the egg salad among them, spreading it to the edges. Top with the remaining bread and trim off the crusts. Cut each sandwich in half. Transfer to a platter and serve.

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