I promised a tea party digital cookbook as a stretch goal on Vegan Serendib, and it’s been holding me up on starting a Kickstarter for Gluten-Free Serendib, so I’m trying very hard to finish that little cookbook up.
Which means making lots of tea sandwiches, because I apparently have no good photos of many of them, and some of them, I don’t even have recipes written down for. Pity me — I have to eat lots of delicious little sandwiches in the next few weeks…
The following is a very basic recipe — not particularly Sri Lankan! Though we do eat them — thanks, colonialism!
Egg salad tea sandwiches are much the same the world over, I suspect. I don’t usually use the curry powder for these myself.
*****
Egg Salad Tea Sandwich
(30 minutes, makes 16 tea sandwiches)
4 large eggs, hard-boiled and peeled
1/4 c. mayonnaise
2 T Dijon mustard
1/4 onion, diced
1 t. fresh chives, chopped
1/4 t. curry powder, optional
Salt, to taste
Freshly ground black pepper, to taste
8 slices bread (I like multi-grain with egg salad, but wheat or white is fine)
1. Mash eggs with mayo and Dijon; a potato masher works well, but a fork is just fine.
2. Stir in onions and chives (reserving a small portion of chives for sprinkling at end), curry powder if using, salt, black pepper.
3. Spread egg salad on four slices of bread; top with other four slices.
4. Trim off edges, and then slice in quarters (use a damp paper towel to clean the knife before and between quartering cuts for a pristine appearance).
5. Sprinkle with chives and serve.
NOTE: Egg salad can be made a day in advance; it’s best to assemble sandwiches just before serving.
