Egg sandwiches

Name: Egg sandwiches
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 2 hard-boiled eggs; 8 slices of bread; 100 g (4 oz) cold chicken, finely sliced; 1 teaspoon chopped parsley; 50 g (2 oz) butter; the heart of a lettuce, shredded; 1 dessertspoon mango or other fruit chutney; 1 dessertspoon mango or other fruit chutney

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

The following recipe is from Lady Sarah Lindsay. Her well-filled egg sandwiches are made juicy and interesting with a little chutney and a layer of chicken and lettuce.

Ingredients

2 hard-boiled eggs
1 teaspoon chopped parsley
50 g (

Europe
United Kingdom
Supper
Lunch
Sandwich

Method

Use the yolks only of the hard-boiled eggs. Chop them up extremely finely and mix them to a paste with parsley and the butter, softened to room temperature. Spread the bread with this mixture, cover half the slices with 2-3 layers of finely sliced chicken, spread with chutney. Cover with lettuce and then put the tops on to the sandwiches. Cut off the crusts.