Egg-avacado pinwheel sandwiches

Yield: 12 Servings

Measure Ingredient
3 \N Hard-cooked eggs; chopped
1 tablespoon Freshly squeezed lemon juice
3 tablespoons Mayonnaise or salad dressing
3 tablespoons Minced avocado
¼ teaspoon Salt
⅛ teaspoon Dry mustard
2 \N Lengthwise slices from an unsliced sandwich bread loaf
2 tablespoons Soft butter or margarine

Combine chopped eggs, lemon juice, mayonnaise or salad dressing, avocado, salt, and dry mustard. Spread 1 tablespoon butter on each slice. Spread buttered bread with ½ cup egg-avocado mixture. Trim crusts and cut each slice crosswise into equal halves. Roll each half slice of bread up like a jellyroll. Wrap each roll in waxed paper, twisting ends of paper. Place on a flat surface so that roll rests on last turn of bread; chill. To serve, unwrap and cut each roll into six slices. Yield: 24 pinwheel sandwiches.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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