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Appetizer Eggs
16
servings- Difficulty
Easy
Published 1966
Ingredients
8 ¾ cup - Salt and freshly ground black pepper
Method
Peel the eggs and cut them into halves crosswise. Remove yolks and sieve. Add one-quarter cup of the mayonnaise to the yolks and season with salt and pepper to taste. Fill egg whites with the mixture.
Top each toast round with a round of salmon. Place an egg half, cut side down, on each salmon round.
Mix remaining mayonnaise with the
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