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2 pumpernickel sandwich rolls, sliced like bread into 1/4 inch thick slices
6 hard boiled eggs, cooled and diced
1/4 cup finely diced celery
1/4 cup finely diced dill pickles
1/4 cup finely diced parsley
1 Tbs Dijon mustard
1/2 cup lite mayonnaise
1 tsp curry powder
Arugula leaves
Salt and pepper to taste
Blend together all ingredients except bread and arugula. Just before serving spread about 3 Tbs on one piece of bread. Top with an arugula leaf and the second piece of bread.
Tags: mini egg salad sandwiches
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