Anglo-Indian Egg Salad Sandwiches

Yields
10 servings

from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford, Mississippi

12 hard-boiled eggs, peeled

½ cup mayonnaise

1 tablespoon black pepper

2 teaspoons salt

1 cup diced cucumber

1 bell pepper, diced

1 bunch green onion, chopped

2 serrano peppers, minced

1 tablespoon lime juice

1 teaspoon honey

1 teaspoon curry powder

20 slices preferred white bread, trimmed of crust

Chop boiled eggs and mix well with mayonnaise, all spices, vegetables, lime juice, and honey. Assemble 10 sandwiches and cut each in half.

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