Curried Egg Salad Sandwiches
You can never have too many main course recipes, so give Curried Egg Salad Sandwiches a try. One serving contains 460 calories, 19g of protein, and 27g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have country bread, cucumber, hard-boiled eggs, and a few other ingredients on hand, you can make it. To use up the dried currants you could follow this main course with the Soda Bread Scones as a dessert. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a dairy free and vegetarian diet.
Instructions
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. (Can be made 3 hours ahead. Cover; chill.)
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.