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, .