1. Melt butter in a saucepan, cook onion and apple until tender.
2. Stir in the flour, curry powder, salt and cayenne.
3. Stir until smooth and cook 1 minute without browning.
4. Drain salmon, reserving liquid.
5. Add enough milk to salmon liquid to make 1 pint.
6. Stir into flour, curry salt, and cayenne mix and cook until flaked; salmon.
7. Stir in quarted hard boiled eggs.
8. Reheat until boiling.