Curried Egg Salad Sandwiches
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



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 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.
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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