Curried Egg Salad

Ingredients

• 1/3 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons curry powder
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 6 hard-boiled eggs, shells removed and chopped
• 1 cup diced Granny Smith apple
• 1/3 cup red onion, diced
• 1/4 cup cilantro, chopped
• 8 slices of bread

Directions

1. Fill a medium-sized pot with 3 quarts of water. Bring it up to a boil, then lower the heat until the water is just barely bubbling. Gently slide in the 6 eggs and cook them for 6 minutes. Take the eggs out and move them straight into an ice bath until you can comfortably handle them. Peel the eggs, then chop them.
2. In a bowl, whisk together the mayonnaise, lime juice, curry powder, Dijon, salt, and cayenne until the dressing is smooth.
3. Add the chopped eggs, apple, onion, and cilantro, and fold everything together.
4. Build the sandwiches by spooning some of the egg salad onto a slice of bread, then closing it with another slice. Serve.