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12 hard-boiled eggs, peeled, halved
1/4 cup dried currants
1 large green onion, finely chopped
2 tablespoons minced fresh cilantro
1/2 cup plus additional mayonnaise
2 3/4 teaspoons curry powder
½ medium stalk celery , chopped fine (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 small cucumber, peeled, cut lengthwise in half, seeded
*adjust amounts
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.
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1st Keep
 ummabdo
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