Egg Salad Sandwiches - Different |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Sounds great. Got this recipe in a magazine called Aruba Food and Wine. It is just a few different ingredients that jazz up the ususal egg salad. Ingredients:
12 eggs, hard boiled, peeled, halved |
1/4 cup dried currant |
1 large green onion, finely chopped |
2 tablespoons fresh cilantro, minced |
1/2 cup mayonnaise, plus some |
2 3/4 teaspoons curry powder |
1 cucumber, small, peeled |
12 slices country-style white bread, toasted |
salt and pepper, to taste |
Directions:
1. Put the egg yolks into large bowl and mash well with fork. Finely chop egg whites and add to the yolks.
2. Add to this, the dried currants, green onions, and cilantro.
3. Mix 1/2 cup mayonnaise and curry powder into a small bowl and then add to egg mixture.
4. Mix in more mayonnaise by tablespoonfuls if salad is dry.
5. Season with salt and pepper.
6. Slice cucumber in half lengthwise and then thinly slice into half rounds and remove seeds.
7. Place cucumber slices on paper towels to drain.
8. Arrange toast on work surface; spread each toast slice with mayonnaise.
9. Divide salad mixture among 6 toast slices.
10. Top each with cucumber slices and the second toast slice. Cut sandwich in half and serve.
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