Golden egg-salad squares

This article has not been rated yet.


10 min


28 squares

Golden egg-salad squares

Andreas Trauttmansdorff


  • 6 hard-cooked eggs , peeled
  • 1/3 cup regular or light mayonnaise
  • 1 1/2 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 400-g pkg cocktail pumpernickel squares , or 1 thin baguette
  • 2 green onions


  • Place eggs in a bowl. Mash with a fork until crumbly. Stir in mayonnaise, curry, salt and pepper until evenly mixed. Use right away or cover and refrigerate up to 2 days.
  • To serve, mound about 1 tbsp (15 mL) egg salad onto each slice of pumpernickel. If using a thin baguette, slice into 28 thin rounds. Then add a dollop of egg salad. Thinly slice green onions diagonally and sprinkle overtop.

Nutrition (per serving)

  • Calories
  • 71,
  • Protein
  • 2.6 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 3.6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 143 mg.

Few things are as simple and satisfying as egg salad. Add a bit of curry powder for a golden hue, then dollop onto dark pumpernickel squares for a stunning contrast in colour and texture.

Perfect Hard-Cooked Eggs

For the best hard-cooked eggs, place them in a single layer in a saucepan. Add cold water to cover. Place lid on pan and bring to a boil over high heat. Then remove pan from heat to stop boiling. Let stand, covered, 25 minutes. Drain, then run under cold water for easy peeling.