The red pepper dot in the middle of each sandwich turns them into convincing pretty flowers.
- Portion size 18 servings
- Credits : Canadian Living Magazine: April 2005
Ingredients
Method
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.
Nutritional facts <b>Per sandwich:</b> about
- Sodium 186 mg
- Protein 3 g
- Calories 83.0
- Total fat 3 g
- Cholesterol 43 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 6.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 5.0
