Makes 6 servings.

INGREDIENTS

  • 12hard-boiled eggs, peeled, halved
  • 1/4cup dried currants
  • 1large green onion, finely chopped
  • 2tablespoons minced fresh cilantro
  • 1/2cup plus additional mayonnaise
  • 2 3/4teaspoons curry powder1small cucumber, peeled, cut lengthwise in half, seeded
  • 12slices home-style or country white bread, toasted

    DIRECTIONS

    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.