Egg Salad Canapés Recipe
Ingredients
4 large eggs
2 tbsp mayonnaise
1 tsp mustard
1 tbsp chopped fresh dill
Salt, to taste
Pepper, to taste
1 small cucumber
1 small tomato
12 crackers
Lettuce leaves
Method
1. Boil the eggs in a pot of water for about 10 minutes. Once cooked, let them cool before peeling.
2. In a bowl, chop the eggs and mix with mayonnaise, mustard, dill, salt, and pepper until well combined.
3. Slice the cucumber and tomato into thin rounds.
4. Lay out the crackers on a platter, placing a piece of lettuce on each.
5. Top the lettuce with the egg salad and add a slice of cucumber and tomato on each cracker.
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