Egg Salad Daisy Sandwiches
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per sandwich: about | - |
| cal | 83 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 43 mg |
| sodium | 186 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 3 |
| vit C | 5 |
| folate | 12 |
The red pepper dot in the middle of each sandwich turns them into convincing pretty flowers.
Ingredients
- 4 hard cooked eggs
- 1/4 cup light mayonnaise
- 1 tbsp minced fresh parsley, (optional)
- 1 tbsp minced fresh dill, (optional)
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1 pinch pepper
- 18 slices white bread, (1 loaf)
- 18 pieces diced sweet red peppers
Preparation
In bowl, mash eggs with fork; stir in mayonnaise, parsley and dill (if using), mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Using 2-inch (5 cm) daisy-shaped cookie cutter, cut 2 flowers from each slice of bread, reserving remaining bread for another use. Spread egg salad over half of the slices; top with remaining bread. Place 1 piece of red pepper in centre of each.
Additional information :
Variation
Peanut Butter and Jelly Sandwiches:
Omit egg salad filling. Use round cutters. Spread peanut butter over half of the rounds; top with grape jelly or favourite jam. Sandwich with remaining rounds. Place 1 candy-coated chocolate piece in centre of each.
Source : Canadian Living Magazine: April 2005
- Keywords : Appetizers; Easter; Boil; Make-Ahead; Bread; Eggs; Mayonnaise; Sandwich; Tea time; Red pepper;
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