Curried Egg Salad and Cucumber Sandwiches

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My picture looks gross, but that is because it was Hadley’s and I was trying to show you the egg salad. I put mine on an English muffin and then drowned it in sprout, spinach, tomato, and cucumber. Anyway, this was good. I know Stefani dies a little inside whenever I blog anything with mayo and eggs together, so I am sorry in advance. This was just a fun twist on egg salad, which I love. It would be good with some chopped cashews, but really, it’s quite fun on its own. It’s the perfect meld of curry and cumin. It came from the ever-fabulous Fine Cooking magazine, and this would be fun for appetizers. You could all sorts of things, from smoked paprika to peppers or celery. Either way, I would give this a 7.5, and I put my changes in bold.

Curried Egg Salad and Cucumber Sandwiches

by Layla Schlack from Fine Cooking
Issue 134

  • 4 large eggs
  • 1/3 cup mayonnaise I decreased this by about 1 Tbs or more
  • 3/4 tsp. curry powder
  • 3/4 tsp. ground cumin I decreased this a slight bit
  • Kosher salt
  • 1/2 cup golden raisins I left this out
  • 4 slices white sandwich bread, toasted I used English muffins, but it would be awesome on Texas toast
  • 1/4 English cucumber, thinly sliced on a sharp diagonal
  • 2 red leaf lettuce leaves we used spinach

Put 2 cups water in a wide, shallow, microwave-safe bowl. Microwave on high until the water boils, about 3 minutes. Gently lower the eggs into the water, and microwave on high 4 minutes more.

Meanwhile, in a small bowl, whisk the mayonnaise with the curry powder, cumin, and 1/2 tsp. salt.

Cool the eggs under cold water, peel, and mash with a fork in a medium bowl. Stir in the curry mayonnaise and raisins.

Assemble the sandwiches with the toast, cucumber slices, egg salad, and lettuce. Serve.

Mel’s Source

recipe retrieved 7/8/15 from http://www.finecooking.com/recipes/curried-egg-salad-cucumber-sandwiches.aspx

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