Kanapki Z Jajkami (canapes With Eggs) Recipe
Yield: 20 AppetizersRecipe by luhu.jp
Ingredients:
3 tbsp: Butter/margarine, room temp
20 slice: Bread, french
1/4 cup: Chives, chopped
Salt, to taste
4 each: Eggs, hard-cooked
Majonez, (Mayonnaise) recipe
Paprika, sweet
Directions:
Spread butter/margarine on 1 side of each thin bread
slice. Sprinkle with chives. Season with salt to
taste. Cut 1/4 inch of both ends of each egg.
Carefully slice each egg crosswise into 5 equal
slices. Place 1 egg slice on each buttered bread
slice. Spoon mayonnaise into a pastry bag fited with a
medium fluted nozzle. Pipe mayonnaise onto egg slices.
Garnish with paprika. Arrange on a platter.
Variation - Place bite-sized pieces of sliced,
peeled cucumber, smoked ham or sausage on mayonnaise
flowers.
DISCLAIMER - The reference mayonnaise recipe uses raw
egg yolks. Given that salmonella is virtually endemic
in North American egg and fryer production, it is
HIGHLY recommended you use a commercially prepared
mayonnaise of good quality as the egg ingredients have
been properly pasteurized prior to use.
Source from luhu.jp
slice. Sprinkle with chives. Season with salt to
taste. Cut 1/4 inch of both ends of each egg.
Carefully slice each egg crosswise into 5 equal
slices. Place 1 egg slice on each buttered bread
slice. Spoon mayonnaise into a pastry bag fited with a
medium fluted nozzle. Pipe mayonnaise onto egg slices.
Garnish with paprika. Arrange on a platter.
Variation - Place bite-sized pieces of sliced,
peeled cucumber, smoked ham or sausage on mayonnaise
flowers.
DISCLAIMER - The reference mayonnaise recipe uses raw
egg yolks. Given that salmonella is virtually endemic
in North American egg and fryer production, it is
HIGHLY recommended you use a commercially prepared
mayonnaise of good quality as the egg ingredients have
been properly pasteurized prior to use.
Source from luhu.jp