Devilled Eggs and Ribbon Sandwiches

By Dixie Elliott

Devilled Eggs and Ribbon Sandwiches
For a classic afternoon tea treat try our Devilled Eggs and Ribbon Sandwiches.

Devilled eggs

Makes 24

12 organic free-range eggs

1/3 cup whole-egg mayonnaise

2 tsp curry powder

2 tbsp chives, finely chopped

white pepper

sea salt flakes

1 Place eggs in a heavy-based saucepan. Cover with cold salted water; bring to the boil over a medium-high heat, stirring gently (this will centre the yolk). Reduce heat to medium and simmer for 10 minutes. Drain and run cold water over eggs. Stand for 10 minutes to cool. Remove shells.

2 Cut eggs in half, lengthways. Scoop yolk from eggs into a bowl and mash. Add mayonnaise, curry powder and chives. Season with salt and pepper. Stir until well combined. Spoon mixture into a piping bag fitted with a star nozzle. Pipe mixture into eggs. Sprinkle with sea salt. Serve.

Ribbon sandwiches

Makes 24

2 chicken breast fillets

1 lemon, sliced

1/3 cup whole-egg mayonnaise

white pepper

8 slices white bread

8 slices wholemeal bread

125g butter, softened

1 cup flaked almonds, toasted

6 lettuce leaves (butter or iceberg), finely shredded

1 Place chicken and lemon in a deep frying pan. Cover with water and place over medium heat. Bring to a simmer; cook for 10 minutes or until chicken is cooked through. Remove chicken and set aside to cool. Finely chop chicken and place in a bowl. Add mayonnaise. Season with salt and white pepper. Stir to combine.

2 Place a slice of white bread and wholemeal bread on a flat surface. Spread with butter. Top white bread with almonds, chicken mixture and lettuce. Sandwich with wholemeal bread. Trim crusts. Cut into 3 sandwiches. Repeat with remaining ingredients. Serve.


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