Ingredients

• 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

Instructions

1. 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.)
2. 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.