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Add a photoServings: 12
Ingredients
- 3 Tbsp. Butter/margarine, room temp
- 20 slc Bread, french
- 1/4 c. Chives, minced Salt, to taste
- 4 x Large eggs, hard-cooked Majonez (Mayonnaise) recipe Paprika, sweet
Directions
- 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 pcs of sliced, peeled cucumber, smoked ham or possibly sausage on mayonnaise flowers.
- DISCLAIMER - The reference mayonnaise recipe uses raw egg yolks. Given which 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 358 | |
| Calories from Fat 58 | 16% |
| Total Fat 6.47g | 8% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 737mg | 31% |
| Potassium 165mg | 5% |
| Total Carbs 60.44g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.9g | 2% |
| Protein 14.67g | 23% |
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