Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat and cook eggs at a gentle simmer for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel.
In a medium mixing bowl, mash eggs with the back of a fork. Combine mayonnaise, curry and pistachios in a small mixing bowl. Add mayonnaise mixture to eggs and combine well. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until ready to serve.
Make these double-decker, tower-style egg salad tea sandwiches by stacking up two toasted squares of crust-less whole grain bread and using my lightened-up and flavorful herby egg salad as the delicious filling!
These easy Tower of London Egg Salad Sandwiches will transport you to the shadow of Westminster Abbey, St Paul’s — or perhaps Buckingham Palace itself!
12 large eggs
3/4 cup finely-diced fresh celery stalks
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 cup minced fresh chives, plus extra for garnish
1-1/2 teaspoons dried tarragon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
30 (2-inch by 2-inch) squares wholegrain or multigrain bread, crusts removed
Place eggs in a large pot and fill with water to cover. Set over high heat on stovetop and boil, covered, approximately 10 minutes, until hard-boiled.
Drain pot and place eggs in an ice-water bath (a bowl containing a mixture of cold water and ice). Cool 10 minutes.
Meanwhile, in a small bowl, combine mayonnaise, mustard, chives, dried tarragon, salt, and pepper. Mix well to combine. Set aside.
When eggs are cooled, peel them and discard shells. Dice six of the eggs, using both whites and yolks. For the remaining six eggs, dice only the whites, discarding the yolks.
In a large mixing bowl, combine diced eggs and egg whites, celery, and mayonnaise-mustard mixture (see Step #3). Stir well until completely distributed and the mixture is smooth and uniform.
Evenly spread roughly one heaping tablespoon of egg salad on 15 of the squares of bread. Top each with another square of bread, using all remaining 15 squares. Add another heaping tablespoon of egg salad on top of each sandwich, evenly spreading in a layer, and sprinkle with chives to garnish.