Curried Egg Salad Sandwich

Sorry for so many egg salad recipes, I'm currently obsessed with it. I have it everyday for lunch which is especially good during the Lenten season.

Serves: 6!

12 hard-boiled eggs, peeled, halved
1 large green onion, finely chopped
2 tablespoons minced fresh cilantro
1/2 cup plus additional mayonnaise
2 3/4 teaspoons curry powder
1 small cucumber, peeled, cut lengthwise in half, seeded
12 slices home-style or country white bread, toasted

Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in green onion and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

Thinly slice cucumber crosswise into half-rounds. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice. Cut sandwiches in half; serve.

recipe from http://www.epicurious.com/recipes/food/views/105357 but I took out the currants the recipe called for. Yuck!