Egg Salad with a Kick

This holiday, your kids got a kick out of dying the Easter eggs and finding them one by one in the rain in your back yard. They sit so pretty in their colorful Easter baskets next to their chocolate twins wrapped in shiny foil and plush bunnies. But I bet a sack full of chocolate coins that all that's left in their baskets are the real eggs that were once so fun to watch change color. By now, the chocolate high may be crashing, and you may be wondering what to do with all these colorful eggs.

A fast, economical way to use them up is to whip up a batch of egg salad. But this isn't your mother's egg salad. This recipe has some kick to it and is worthy of your next Spring tea party. I also added a salty surprise to this all American sandwich. Doesn't bacon make anything taste better?
Kicky Curried Egg Salad

Adapted from Martha Stewart's Hor D'oeuvres Handbook, you can easily turn this sandwich into bite sized wonders using a round biscuit cutter and then place them on a cake stand for a nice presentation.

Makes four sandwiches
4 large Easter eggs
3 1/2 tablespoons mayonnaise
1 teaspoon curry powder
1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper
8 slices Canadian bacon
4 lettuce leaves (I used lettuce from a Spring Mix salad bag)
8 slices whole wheat bread

In a small bowl, combine 2 1/2 tablespoons of the mayonnaise, the curry powder, and the mustard. Season generously with salt and pepper. Mix well. Chop the eggs into approximately 1/4-inch dice and gently stir them into the mayonnaise mixture. Adjust the seasoning with salt and pepper.

Spread half of the bread slices with the egg salad. Place two slices Canadian bacon and lettuce on each half. Spread the other half of the bread slices with the remaining mayonnaise. Close the sandwiches and serve with a pickle and the best, crunchiest, local potato chips.