Yield: 12 Servings
|3 \N||Hard-cooked eggs; chopped|
|1 tablespoon||Freshly squeezed lemon juice|
|3 tablespoons||Mayonnaise or salad dressing|
|3 tablespoons||Minced avocado|
|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, .