Curried Egg Canapé

Preparation info

  • Difficulty

    Easy

  • Makes about

    ½ cup

    spread

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

Chop 2 hard-cooked eggs finely. Add 1 tblsp. mayonnaise, ¼ tsp. salt and ¼ tsp. curry powder. To serve, cut bread into rounds or desired shapes. Butter lightly. Spread with egg mixture. Decorate some with carrot wedges and a slice of green olive; top others with ripe olive slices.