Curried Egg Salad Toasts

Photo: Jennifer Davick; Styling: Lynn Nesmith  
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 30 Minutes


  • 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


  1. 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. 2. Meanwhile, combine mayonnaise and next 4 ingredients in a small bowl, whisking until smooth. Stir in celery.
  3. 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. 4. Cut each bread slice into 2 triangles. Divide egg salad mixture among bread pieces. Garnish, if desired.
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