Recipe information
Yield
6 Servings
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
Need to make a substitution?
Preparation
Step 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. DO AHEAD Can be made 3 hours ahead. Cover; chill.
Step 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.