Curried Egg Salad and Cucumber Canape

by Sarah on June 14, 2011

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.


The egg salad is good as a sandwich too, or as I like it, on toast for breakfast.  Check it!


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


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.

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