Soft white bread sandwiches with mashed creamed egg and mayo can’t be beaten, unless you add some good ham off the bone and a pinch of curry powder. Wrapped and refrigerated, these sandwiches will keep soft and fresh for 24 hours.
5 medium (size 6) free-range eggs, at room temperature
¼ cup mayonnaise (use a ready-made premium brand)
Pinch of curry powder (less than ⅛ tsp)
1 Tbsp chopped mint
1½ Tbsp snipped chives
2 Tbsp finely chopped parsley
¼ tsp salt
12 slices fresh white bread, sandwich thickness
120–160g (5 ounces) thinly sliced ham off the bone
1 Cook eggs for 8 minutes as described HERE. Shell and cut each egg in half. Discard two egg white halves (otherwise the egg white dominates) and finely chop remaining whites and yolks. Transfer to a bowl, add mayonnaise, curry powder, herbs and salt.
2 Spread half the creamed egg over 6 slices of bread, then place slices of ham on top, trimming it to fit. Spread remaining slices of bread with creamed egg and sandwich all together. Press gently, then remove crusts with a sharp serrated knife. Cut into triangles.
3 Keep sandwiches fresh as described HERE. They’ll keep at room temperature for up to 1 hour. If preparing further ahead, refrigerate but bring to room temperature before serving.
Photography Aaron McLean http://www.aaronmclean.com