The Magician’s Nephew Tea Party/Book Club: Curried Egg Salad Triple Stacks Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey Apple Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after scones comes sandwich number one.

This comes from Tea Time Magazine. 

Emma (1996)

Ingredients:

  • 6 Large Hardboiled Eggs
  • 1/3 Cup of Mayonnaise
  • 1/2 Cup of Finely Chopped Celery
  • 2 Tablespoons of Chopped Green Onion Tops
  • 1 Tablespoon of Yellow Mustard
  • 1/2 Teaspoon of Curry Powder
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Ground Black Pepper
  • 9 Slices of very thin Wheat Bread

Directions:

  1. In a medium bowl and using a pastry blender, finely chop eggs.
  2. Add mayonnaise, celery, onion, mustard, curry powder, salt, and pepper; stir until thoroughly combined.
  3. Place egg salad in a covered container, and refrigerate until cold, about 4 hours.
  4. Spread 3 tablespoons egg salad onto 6 bread slices.
  5. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice.
  6. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
  7. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches.
  8. Cut each sandwich into 3 finger sandwiches.
  9. Serve immediately, or cover with damp paper towels, place in a covered container and refrigerate for a few hours until ready to serve.

Now I am not a big fan of curry, I am really sensitive to scents and the intensity of curry doesn’t appeal to me. These however were absolutely delicious! I could not stop gobbling them up!

For more from The Magician’s Nephew Tea Party/Book Club, go to Dark Chocolate Ginger Scones

For more recipes, go to Mini Apple Pies

For more Tea Time Magazine Recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more sandwiches, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

Super Easy Classic Deviled Eggs

It is hot.

So of course when the weather gets like this, tea time must adapt. Yes, even though it is incredibly hot out-I still have my tea time.

Or scones!

But when its hot, I want to eat cool food…like deviled eggs. I love deviled eggs, they always make me feel so fancy.

YUM!

I could eat a whole dozen by myself. They are just so good.

This recipe comes from Son Shine Kitchen

Ingredients:

  • 6 Eggs
  • 1/4 Cup of Mayonnaise
  • 1/2 Tbsp of Mustard
  • Salt
  • Pepper
  • Paprika

Directions:

  1. Hard boil the eggs.
  2. Peel and slice eggs lengthwise.
  3. Scoop out the yolk.
  4. Crumble yolks in a medium bowl and combine with the mayonnaise, mustard, salt, and pepper.
  5. Use a pastry bag to pipe in yolk mixture. If you don’t have one, take a ziplock bag, pour in the mixture, and cut the tip of the bottom-filling each egg half.
  6. Garnish with paprika, if desired.

These were so good, and will be great for tea time (or snack time). Just so you know, this was extremely hard for me not to eat them all myself.

Stay cool out there everybody! Don’t forget to hydrate.

For more recipes, go to Strawberry Lemonade

For more tea time recipes, go to The Picture of Earl Grey Tea Cookies