Egg-avacado Pinwheel Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer | 12 | Servings | |
INGREDIENTS
| 3 | Hard-cooked eggs, chopped | |
| 1 | T | Freshly squeezed lemon juice |
| 3 | T | Mayonnaise or salad dressing |
| 3 | T | Minced avocado |
| 1/4 | t | Salt |
| 1/8 | t | Dry mustard |
| 2 | Lengthwise slices from an | |
| unsliced sandwich bread | ||
| loaf | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 54.3mg
Sodium: 108mg
Potassium: 38.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 1.9g