Curried Egg Salad Triple Stacks
Serves: 9
  • 6 large hard-boiled eggs, peeled
  • ⅓ cup mayonnaise
  • ¼ cup finely chopped celery
  • 2 tablespoons chopped green onion tops
  • 1 tablespoon finely chopped golden raisins
  • 1 tablespoon yellow mustard
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 9 slices very thin wheat bread
  1. In a medium bowl and using a pastry blender, finely chop eggs. Add mayonnaise, celery, green onion, raisins, mustard, curry powder, salt, and pepper, stirring until thoroughly combined.
  2. Place egg salad in a covered container, and refrigerate until cold, approximately 4 hours.
  3. Spread 3 tablespoons egg salad onto 6 bread slices. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
  4. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 3 finger sandwiches.
  5. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.
Recipe by TeaTime Magazine at