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Curried Egg Salad Toasts

Photo: Jennifer Davick; Styling: Lynn Nesmith


Prep time 5 mins
Cook time 10 mins
Cool time 30 mins
Yield Makes 6 servings


  • 6 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/2 cup finely chopped celery
  • 6 pumpernickel bread slices, toasted
  • Garnish: watercress

How to Make It

  1. Place eggs in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 10 minutes.

  2. Meanwhile, combine mayonnaise and next 4 ingredients in a small bowl, whisking until smooth. Stir in celery.

  3. Place eggs under cold running water just until cool enough to handle. Peel eggs; coarsely chop. Fold into mayonnaise mixture. Cover and chill until ready to serve.

  4. Cut each bread slice into 2 triangles. Divide egg salad mixture among bread pieces. Garnish, if desired.