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Recipe Name: Egg-avacado Pinwheel Sandwiches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 12

3 Hard-cooked eggs, chopped
1 Tablespoon(s) Freshly squeezed lemon juice
3 Tablespoon(s) Mayonnaise or salad dressing
3 Tablespoon(s) Minced avocado
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Dry mustard
2 Lengthwise slices from an
unsliced sandwich bread
2 Tablespoon(s) Soft butter or margarine
Combine chopped eggs, lemon juice, mayonnaise or salad
dressing,avocado, salt, and dry mustard. Spread 1 tablespoon butter on
eachslice. Spread buttered bread with 1/2 cup egg-avocado mixture.
Trimcrusts and cut each slice crosswise into equal halves. Roll each
halfslice 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 onlast turn of bread; chill. To serve, unwrap and cut each roll
into sixslices. Yield: 24 pinwheel sandwiches.From <The Progressive
Farmer's Southern Country Cookbook>, by theeditors of the 'Progressive
Farmer Magazine'. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 59
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 54.3mg
Sodium: 108mg
Potassium: 38.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 1.9g

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