Layer creamy egg salad with cukes and parsley on small buns.
(Food styling/Sheryl Jullian and Karoline Boehm Goodnick; Photo by Wendy Maeda)
Recipe
Egg salad mini clubs
Layer creamy egg salad with cukes and parsley on small buns.
(Food styling/Sheryl Jullian and Karoline Boehm Goodnick; Photo by Wendy Maeda)
December 17, 2008
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Makes 8
| 4 | hard-cooked eggs (see eggs with caviar, opposite page) |
| 3 | tablespoons mayonnaise |
| Salt and pepper, to taste | |
| 1 | stalk celery, finely chopped |
| 8 | hard or soft dinner rolls |
| Extra mayonnaise (for spreading) | |
| 1 | cucumber, thinly sliced |
| 3 | stalks fresh parsley (leaves only) |
2. Cut the rolls horizontally into thirds, keeping the layers of each roll together. Spread all the cut surfaces with mayonnaise. Spoon egg salad on the bottom of each roll. Add the middle layer. Arrange cucumbers and parsley leaves on top. Add the top of each roll.
Note: To keep the sandwiches for several hours, set them on a platter, wrap it tightly in plastic wrap, making sure no corners are exposed, and refrigerate. Sheryl Julian
© Copyright 2008 Globe Newspaper Company.
