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
1 dozen large eggs, at room temperature
1/2 teaspoon finely grated orange zest (optional)
1 tablespoon freshly squeezed orange juice
1 teaspoon Madras curry powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
Salt and freshly ground pepper
20 slices of packaged white sandwich bread
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: One can actually buy crustless bread. Our grocer carries it. It is an Italian product and hubby loves it. The egg salad should, by tradition, be mashed up very well and a *thin* layer used in the sandwich. Otherwise, the mixture is too messy and will definitely mess clothing and fingers. Traditionally, women would eat the tea sandwiches with gloved hands. Also, the clothing would be garden style delicate dresses that you would not want egg salad dripping or falling onto. Tea sandwiches should always be made so that they cannot possibly make a mess and can be eaten discreetly and graciously.