| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer | 12 | Servings | |
INGREDIENTS
| 3 | Hard-cooked eggs; chopped | |
| 1 | tb | Freshly squeezed lemon juice |
| 3 | tb | Mayonnaise or salad dressing |
| 3 | tb | Minced avocado |
| 1/4 | ts | Salt |
| 1/8 | ts | Dry mustard |
| 2 | Lengthwise slices from an unsliced sandwich bread loaf | |
| 2 | tb | Soft butter or margarine |
INSTRUCTIONS
Combine chopped eggs, lemon juice, mayonnaise or salad dressing, avocado, salt, and dry mustard. Spread 1 tablespoon butter on each slice. Spread buttered bread with 1/2 cup egg-avocado mixture. Trim crusts and cut each slice crosswise into equal halves. Roll each half slice of bread up like a jellyroll. Wrap each roll in waxed paper, twisting ends of paper. Place on a flat surface so that roll rests on last turn of bread; chill. To serve, unwrap and cut each roll into six slices. Yield: 24 pinwheel sandwiches. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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