Photography: Lynden Foss / Styling: Carlene Duffy
These curried egg sandwiches from MasterChef finalist Karlie Verkerk are elevated with a swipe of punchy lime‑pickle butter. Fluffy grated egg is gently spiced with curry powder and folded through creamy mayonnaise, creating a light yet flavourful filling. The lime pickle butter adds tang, warmth and just enough heat to cut through the richness, turning a classic sandwich into something special. Cut into neat fingers, they’re ideal for afternoon tea, picnics or entertaining on Mother’s Day, and quick enough to assemble just before serving. Simple ingredients, clever technique and big flavour make these sandwiches a timeless crowd‑pleaser.
For more elevated afternoon ideas, try this trio of sandwiches, these lemon madeleines or these smoked salmon blinis.
Ingredients
Method
Place the eggs in a small saucepan and cover with cold water. Bring to the boil over medium heat, then simmer for 8–9 minutes until hard-boiled. Drain and transfer to a bowl of cold water to cool.
Peel the eggs and grate them on the coarse side of a box grater into a small bowl (see tip).
Add the mayonnaise, curry powder and salt and mix well to combine.
In a separate small bowl, mix the lime pickle with the softened butter until evenly combined.
Spread the lime-pickle butter over all four slices of bread. Divide the curried egg mixture between two slices and spread evenly. Top with the remaining slices of bread.
Using a sharp knife, trim the crusts, then cut each sandwich into 2 fingers to make 4 finger sandwiches. Serve immediately.
TIP
Grating the hard-boiled eggs creates a much lighter, fluffier texture than chopping or mashing. For neater sandwiches, wrap the assembled sandwiches in baking paper and chill for 15–20 minutes before trimming and cutting.
