Egg Salad Daisy Sandwiches
The red pepper dot in the middle of each sandwich turns them into convincing pretty flowers.
Servings: 18
Ingredients:
| 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% |
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4 hard-cooked eggs
1/4 cup (50 mL) light mayonnaise
1 tbsp (15 mL) each minced fresh parsley and dill (optional)
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
Pinch pepper
18 slices white bread (1 loaf)
18 pieces diced sweet red pepper
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
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