Curried-Egg Tea Sandwiches

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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

By
Martha Hall Foose
Martha Hall Foose

Martha Hall Foose is a James Beard Award-winning author and chef based in Mississippi. Her critically acclaimed cookbooks include Screen Doors and Sweet Tea (2008), A Southerly Course (2011), My Two Souths (2016), and Cook in Color (2020), co-authored with Asha Gomez, and A Good Meal Is Hard To Find (2020), co-authored with Amy C. Evans.

Food & Wine's Editorial Guidelines
Updated on September 25, 2019
Curried-Egg Tea Sandwiches. Photo © Con Poulos
What's the secret to these delicious finger sandwiches? Curry powder and orange zest. Photo: © Con Poulos
Active Time:
20 mins
Total Time:
1 hr
Yield:
20 tea sandwiches
Cook Mode (Keep screen awake)

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

Directions

  1. 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.

  2. 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.

  3. 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.

Originally appeared: August 2011

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