Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Curried Egg Salad Sandwiches
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12 hard boiled eggs, peeled |
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¼ cup currants (I used craisens) |
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1 large green onion, finely chopped |
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2 tablespoons minced fresh cilantro |
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½ cup mayonnaise (plus more if needed) |
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1-¾ teaspoons curry powder |
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1 small cucumber, peeled and sliced |
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12 slices bread |
Chop eggs with slicer, putting them in it twice. Mix in currants, onion, and cilantro.
Mix mayonnaise and curry powder in a small bowl and stir into egg mixture. Mix in more mayo by tablespoonfuls if salad is dry. Season with salt and pepper.
Thinly slice cucumber into half rounds. Place on paper towels to drain. Arrange bread on work surface and spread with mayonnaise. Divide salad among six slices; top with cucumber slices and second piece of break. Cut sandwiches into halves or fourths and serve.
NOTE: This is in the August 2001 Bon Appetit. It is a nice variation on the traditional egg salad sandwich. Aysha served these at a baby shower and they were a major hit! She used craisins, and since I had some in my pantry, I used them, too. The salad has a wonderful flavor, but if you don’t like curry, then eliminate it or do it by taste. It is good both with and without the cucumbers. The recipe said to toast the bread, but I chose not to do so.