Servings: Yields 24 tea sandwiches.

4 large eggs, hard cooked & peeled 4 large eggs, hard cooked & peeled
1 tsp. Dijon-style mustard 1 tsp. Dijon-style mustard
¼ tsp. curry powder (I like mild) ¼ tsp. curry powder (I like mild)
½ tsp. salt ---WAY TOO MUCH ½ tsp. salt ---WAY TOO MUCH
⅛ tsp. white pepper ⅛ tsp. white pepper
¼ cup mayonnaise ¼ cup mayonnaise
12 thin slices pumpernickel bread 12 thin slices pumpernickel bread
5 tbsp. unsalted butter, creamed 5 tbsp. unsalted butter, creamed

1. In a small bowl, chop eggs & mash. Add mustard, curry powder, salt, pepper and mayonnaise. Blend well.
2. Lightly coat one side of each slice of bread with butter.
3. Spread egg mixture on half of the bread slices; cover the remaining butter bread slices. Trip crusts and cut each sandwich into four triangles.