Curried Egg Salad Toasts

Photo: Jennifer Davick; Styling: Lynn Nesmith

 

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Cool: 30 Minutes

Ingredients

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

Preparation

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.

Note:

Frances Largeman-Roth,

April 2014