Curried Egg Salad Canapés

Curried Egg Salad Canapés

A crunchy cracker replaces traditional sandwich bread as the base for the curried egg salad in this tasty savory.

Curried Egg Salad Canapés
Serves: 24
  • 6 large eggs, hard-cooked, peeled, and chopped*
  • 1⁄3 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1⁄2 teaspoon dry English mustard powder
  • 1⁄2 teaspoon curry powder
  • 1⁄4 teaspoon fine sea salt
  • 1⁄8 teaspoon ground black pepper
  • 1⁄16 teaspoon ground turmeric
  • 1 English cucumber
  • 2 tablespoons Major Grey’s mango chutney
  • 24 large round crackers**
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped green onion tops
  1. In a medium bowl, stir together chopped eggs, mayonnaise, yellow mustard, mustard powder, curry powder, salt, pepper, and turmeric. Place in a covered container and refrigerate to allow flavors to meld, 4 hours or overnight.
  2. Using a mandoline or a sharp paring knife, cut 48 very thin slices from cucumber. Lay cucumber slices on paper towels and blot dry.
  3. Brush or spread a very thin layer of mango chutney onto crackers. Arrange 2 cucumber slices in an overlapping fashion atop chutney layer on each cracker. Using a 1-tablespoon levered scoop, place a mound of egg salad atop cucumber layer. Top egg salad evenly with bell pepper and green onion. Serve immediately.
*For a quick-and-easy way to chop eggs into uniform pieces, press hard-cooked eggs through a gridded wire cooling rack set over a bowl.
**We used Carr’s Table Water Crackers.


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