6 slices high-quality white bread (Pepperidge Farm works well)
3 large eggs
3 T. sour cream
1 t. curry
1½ t. chives, finely chopped
1½ tsp. fresh dill, finely chopped
¼ tsp. ground cumin
Salt and pepper, to taste
Prepare eggs: place eggs in sauce pot, cover with water, cover pot and bring to boil on stove over medium-high heat. When water is boiling, turn off heat and allow eggs to sit in hot water for 10 mins. Run cold water over eggs and peel carefully. Press eggs through fine disc of potato ricer, or alternatively, press eggs through medium-fine strainer; collect “riced eggs” in medium –sized bowl.
Add sour cream, curry, chives, dill, cumin, and salt and pepper to eggs in bowl and mix gently.
Spread egg salad on 3 slices of bread, spreading salad evenly to edges of bread. Top with remaining 3 slices of bread. With sharp bread knife, cut crusts off sandwiches, then slice sandwiches into 4 triangles.
Makes 12 finger sandwiches.
Arrange on pretty plate, cover lightly with slightly damp wet paper towel, cover with plastic wrap and refrigerate until serving.
Egg salad filling can also be used to stuff hollowed out cocktail-sized tomatoes; allow hollowed-out tomatoes to drain upside down 30 mins. before filling.