Curried Egg Salad Tea Sandwiche filling

• 8 hard boiled eggs, peeled and finely chopped

• 1/2 to 2/3 cup mayonnaise

• Onion powder, to taste

• salt and pepper, to taste

• 1/2 teaspoon Curry powder, or to taste

• 12 slices thinly-sliced sandwich bread

1. Mix mayonnaise and spices into chopped eggs.

2. Spread on 6 slices of sandwich bread, and cover with the reamining 6 slices.

3. Remove crusts and cut into finger-sandwich-sized shapes.

4. For a Gluten Free or Low Carb option, stuff into cucumber or cocktail tomato cups, or mini peppers.

An excellent tea sandwich.

Sheila McClune