Egg-avacado pinwheel sandwiches
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 | Lengthwise slices from an unsliced sandwich bread loaf | |
| 2 | tablespoons | Soft butter or margarine |
Directions
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, .