Curried Egg Salad Sandwiches

• 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
• 1 small cucumber, peeled, cut lengthwise in half, seeded
• 12 slices home-style or country white bread, toasted

1. Scoop egg yolks into large bowl; mash well with fork.
2. Finely chop egg whites; add to yolks.
3. Mix in currants, green onion, and cilantro.
4. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture.
5. Mix in more mayonnaise by tablespoonfuls if salad is dry.
6. Season with salt and pepper.
7. (Can be made 3 hours ahead.
8. Cover; chill.)
9. Thinly slice cucumber crosswise into half-rounds.
10. Place slices on paper towels to drain.
11. Arrange toast on work surface; spread each toast slice with mayonnaise.
12. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice.
13. Cut sandwiches in half; serve.

eggs, currants, green onion, fresh cilantro, mayonnaise, curry powder, cucumber, homestyle

Taken from www.epicurious.com/recipes/food/views/curried-egg-salad-sandwiches-105357 (may not work)