Golden egg-salad squares
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- Prep Time10 min
- Total Time10 min
- Makes28 squares
Andreas Trauttmansdorff
Ingredients
6 hard-cooked eggs, peeled
1/3 cup regular or light mayonnaise
1 1/2 tsp curry powder
1/4 tsp salt
1/4 tsp ground black pepper
400-g pkg cocktail pumpernickel squares, or 1 thin baguette
2 green onions
Instructions
Place eggs in a bowl. Mash with a fork until crumbly. Stir in mayonnaise, curry, salt and pepper until evenly mixed. Use right away or cover and refrigerate up to 2 days.
To serve, mound about 1 tbsp (15 mL) egg salad onto each slice of pumpernickel. If using a thin baguette, slice into 28 thin rounds. Then add a dollop of egg salad. Thinly slice green onions diagonally and sprinkle overtop.
Nutrition (per serving)
Calories 71, Protein 2.6g, Carbohydrates 7g, Fat 3.6g, Fibre 1g, Sodium 143mg.
Few things are as simple and satisfying as egg salad. Add a bit of curry powder for a golden hue, then dollop onto dark pumpernickel squares for a stunning contrast in colour and texture.
Perfect Hard-Cooked Eggs
For the best hard-cooked eggs, place them in a single layer in a saucepan. Add cold water to cover. Place lid on pan and bring to a boil over high heat. Then remove pan from heat to stop boiling. Let stand, covered, 25 minutes. Drain, then run under cold water for easy peeling.
