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.
Using a mandoline or a sharp paring knife, cut 48 very thin slices from cucumber. Lay cucumber slices on paper towels and blot dry.
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.
Notes
*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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/curried-egg-salad-canapes/