| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Appetizers, Poland, Upload | 20 | Appetizers |
INGREDIENTS
| 3 | T | Butter/margarine, room temp |
| 20 | Bread, french | |
| 1/4 | c | Chives, chopped |
| Salt, to taste | ||
| 4 | Eggs, hard-cooked | |
| Majonez, Mayonnaise recipe | ||
| Paprika, sweet |
INSTRUCTIONS
Spread butter/margarine on 1 side of each thin bread slice. Sprinkle with chives. Season with salt to taste. Cut 1/4 inch of both ends of each egg. Carefully slice each egg crosswise into 5 equal slices. Place 1 egg slice on each buttered bread slice. Spoon mayonnaise into a pastry bag fited with a medium fluted nozzle. Pipe mayonnaise onto egg slices. Garnish with paprika. Arrange on a platter. Variation - Place bite-sized pieces of sliced, peeled cucumber, smoked ham or sausage on mayonnaise flowers. DISCLAIMER - The reference mayonnaise recipe uses raw egg yolks. Given that salmonella is virtually endemic in North American egg and fryer production, it is HIGHLY recommended you use a commercially prepared mayonnaise of good quality as the egg ingredients have been properly pasteurized prior to use. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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