Curried Egg Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
12 hard-boiled eggs, peeled, halved |
1/4 cup dried currants |
1 large green onion, finely chopped |
2 tablespoons minced fresh cilantro |
1/2 cup plus additional mayonnaise |
2 3/4 teaspoons curry powder |
1 small cucumber, peeled, cut lengthwise in half, seeded |
12 slices home-style or country white bread, toasted |
Directions:
1. Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
2. Thinly slice cucumber crosswise into half-rounds. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice. Cut sandwiches in half; serve.
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