| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Appetizers, Poland, Upload |
20 |
Appetizers |
INGREDIENTS
| 3 |
tb |
Butter/margarine; room temp |
| 20 |
sl |
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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