Just a quickie for you today, it’s late on Monday and I am one tired lady. I had to be the on-call type office worker today and it entails talking to people on the phone all day. Like ALL DAY. Now, granted I talk to people all day all the time, but rarely do I sit in a chair for 8 hours straight and talk on the phone. Personally I don’t recommend it. I was walking like a zombie by the end of the day. And now I’m typing in ridiculous, rambling run-on sentences so you know my brain is shot. I mean, more than usual.
Canape tower.
For Mother’s Day this year, I hosted and made all the food. That’s what kind of a masochist I am.
Why yes, those are Easter eggs.
I basically made a table full of canapes and a salad. I like making canapes! They’re my favorite.
I also love egg salad, in all it's forms.
This particular one involves a curried egg salad sitting atop a slice of cucumber, which in turn is sitting on a round of bread.
Delicious.
The egg salad is good as a sandwich too, or as I like it, on toast for breakfast. Check it!
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Curried Egg Salad and Cucumber Canape
Wheat or white bread, cut into circles, approximately the circumference of the cucumber
1 English cucumber, sliced into thin rounds
3-4 eggs, hard boiled
3 Tbsp mayonnaise
1 Tbsp Dijon or spicy brown mustard
1/2 tsp curry powder (or to taste)
2 tsp chives, minced plus more for garnish
salt, pepper
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Mix egg salad ingredients together, adjusting seasonings and mayo/mustard to taste. To assemble, place a slice of cucumber on top of a round of bread. Add a dollop of egg salad on top of the cucumber. Garnish with two snips of chive, criss-crossed on top.
