Curried Egg Finger Sandwiches

Finger sandwiches filled with a delicious mixture of hard boiled eggs, curry powder and whole egg mayonnaise together with parsley butter.

I absolutely love curried egg finger sandwiches, although I have to admit that I don’t make them that often. Perhaps it’s the whole boiling the eggs part that puts me off as when I want a sandwich, I’m starving hungry and waiting for the eggs to cook and cool is just not quick enough.

However, if I have a cold, then there’s nothing I crave more! Now I know that’s a little weird, but there’s something about the hard boiled egg/curry/parsley/mayo combination coupled with buttered white bread, no crusts, on a little plate that just lifts the spirits – particularly when you are feeling poorly.

So you can imagine my delight when they appear on an Afternoon Tea menu, but also my disappointment if they don’t have the right proportions of curry powder to egg to mayonnaise. Too much mayo and they will leak out of the sandwich when you take a bite. Not enough curry powder and they will taste a little bland.

To ensure this doesn’t happen to your lovely sandwiches, I’ve shared my recipe for the perfect curried egg finger sandwiches below. Featuring the right proportions (not too dry, not too soggy) together with the added flavour of parsley butter and a pinch of salt, these curried egg sandwiches will not disappoint.

These curried egg finger sandwiches are a wonderful addition to any afternoon tea or lunch spread, adding both colour and depth to your menu. The warm, aromatic spices in the curry powder pair beautifully with the mildness of the eggs, making this sandwich a true crowd-pleaser.

Want to make a mixed platter of finger sandwiches but don’t know how many you’ll need? Check out my Finger Sandwich Fillings & Quantities Calculator

What you’ll need

White, Wholemeal or Rye sandwich bread: Sandwich loaves are square compared to a hi-top loaf which has a domed top.

Hard-boiled eggs: A hard-boiled egg is one in which the egg is boiled while in its shell until both the egg white and yolk are fully set, with no runny centre.

Whole egg mayonnaise: Whole egg mayonnaise is a luscious, creamy spread made by emulsifying whole eggs with oil, vinegar or lemon juice, and salt. The inclusion of the entire egg—both the yolk and white—adds a rich texture and depth of flavour. I like S&W brand.

Curry powder: A combination of earthy, slightly bitter, sweet, and spicy notes, depending on the mix and brand. The key ingredient is typically turmeric, which gives curry powder its vibrant yellow colour and a mild, peppery warmth. I like Keens brand.

Italian / continental parsley: Also known as flat-leaf parsley is a bright, aromatic herb that adds a fresh, slightly peppery flavour to your dishes, making it a perfect complement to everything from salads to sandwiches, including your curried egg sandwiches. Unlike its curly-leafed counterpart, Italian parsley has a flat, broad leaf and a more robust flavor, making it ideal for both garnish and cooking.

Unsalted butter: Provides a moisture proof barrier between the egg filling and the bread as well as delicious flavour. Using unsalted butter ensures greater control over seasoning as you can adjust the salt level to taste, resulting in a better balance of flavour.

Salt: Fine table salt is perfect, just a pinch (around 1/8 tsp).

How to make Curried Egg Finger Sandwiches

Boil the eggs

Place the eggs in a small saucepan and add cold water until the eggs are just covered. Put the saucepan (uncovered/no lid) on medium heat and gently bring to the boil. Once boiling, set your timer for 10 minutes.

When the time is up, drain the eggs from the water with a slotted spoon into a large bowl of cold water. Let sit for 10 minutes. Remove from the water and place in the fridge for at least 1 hour.

Make the parsley butter

While the eggs cool, mix the parsley with the butter in a small bowl. Set aside.

Make the filling

Once the hour is up, remove the eggs from the fridge and break the shells all over on a chopping board, then peel. Rinse under running water to remove any shell particles then pat dry with paper towel.

Place the eggs in a medium bowl.

Add mayonnaise, curry powder and a pinch of salt and mash together with the fork until combined. Taste and adjust curry powder and salt if necessary.

Make the sandwiches

Place the four slices of bread on a chopping board. Spead each slice with parsley butter then spread one half of the egg mixture on one piece of bread, and the other half of the egg mixture on the other half.

Put a slice of bread on top of the egg mixture and gently press down.

Remove the crusts with a serrated bread knife.

Cut into three equal fingers, wiping the knife on some damp paper towel between cuts.

To store

Line a sealed container with baking paper.

Place the finger sandwiches inside.

Wet two pieces of paper towel then squeeze out the excess water.

Cover the sandwich fingers with the paper towel, tuck in the ends. Add any other sandwich flavours to the container if you are making a selection for Afternoon Tea.

Place the lid on the container and store in the fridge for up to 1 day.

To serve

Take the container out of the fridge 30 minutes before serving, keep the lid on until your guests arrive.

Remove the paper towel, add the sandwiches to your platter or tea stand – serve and enjoy!

FAQs about these delicious Curried Egg Finger Sandwiches

Can I make these ahead of time? Yes! See below.

Parsley butter: Up to 2 days ahead of time, soften before use.

Egg mixture: Up to 2 days ahead of time.

Construct: Up to 24 hours ahead of time.