Curried Egg Salad Sandwiches
2 hard boiled eggs, peeled, halved 1/4 cup dried currants 1 large green onion, finely chopped 2 TB minced fresh cilantro 1/2 cup plus additional mayonnaise 2-3/4 tsp. curry powder 1 small cucumber, peeled, cut lengthwise in half, seeded 12 slices home style or country white bread, toasted and buttered 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. 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. Makes 6 servings. _______________________________________________ Recipe-Riot mailing list _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
