Food & Cooking Recipes Appetizers Finger Food Recipes Curried-Egg-Butter Tea Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 20 mins Total Time: 20 mins Yield: 6 sandwiches A mixture of hard-boiled eggs and butter makes a tasty spread for sandwiches, especially when amped up with yogurt, curry powder, jalapeño, and cilantro. Ingredients 6 hard-cooked egg yolks 1 tablespoon white vinegar 4 tablespoons unsalted butter, room temperature ¼ cup plain yogurt 1 teaspoon curry powder 2 tablespoons finely chopped jalapeno 2 tablespoons chopped cilantro Kosher salt and freshly ground pepper 12 slices white bread, crusts removed 2 to 3 mini cucumbers (or 1 English cucumber), thinly sliced into rounds Directions Mash egg yolks with vinegar until smooth. Stir in butter, yogurt, curry powder, jalapeno, and cilantro. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread on bread, layer with sliced cucumber, and cut into triangles. Cook's Notes For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath. Rate it Print