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curried egg salad tea sandwiches on dark rye cut into squares, the pale yellow filling visible, arranged on a slate platter with cilantro, in a wide horizontal shot, soft natural light, shallow depth of field, landscape orientation

Curried Egg Salad on Rye

Creamy egg salad lightly spiced with curry, generously heaped onto robust rye and neatly cut into squares.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 sandwiches
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 0.33 cup mayonnaise
  • 1 tsp curry powder
  • 1 stalk celery finely diced
  • 1 tbsp fresh cilantro chopped
  • 0.25 tsp salt
  • 8 slices rye bread

Method
 

  1. Hard-boil the eggs for 12 minutes, then cool, peel, and chop them.
  2. Mix the chopped eggs with mayonnaise, curry powder, celery, cilantro, and salt.
  3. Spread the egg salad over half the rye slices and top with the rest.
  4. Trim the crusts and cut into small squares before serving.