Herbed Egg Salad Roll Ups
Egg salad from the deli makes these appetizers simple to prepare.
Ingredients
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2 16-ounce loaves sliced crustless white bread (24 slices from each loaf)
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6 cups purchased egg salad
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2 tablespoons snipped fresh chives, oregano, or Italian parsley
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1 cup mayonnaise or salad dressing
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1 cup snipped fresh chives, oregano, or Italian parsley
Directions
1.
Using a rolling pin, roll each slice of bread flat. Combine egg salad with the 2 tablespoons chives, oregano, or parsley. Spread about 2 level tablespoons of the egg salad over each bread square, covering to edges. Roll as tightly as possible. Cut each roll in half crosswise. Place rolls in layers in storage containers. Cover and chill up to 24 hours.
2.
Just before serving, lightly spread mayonnaise or salad dressing on one end of each roll. Place parsley in a shallow dish. Dip spread ends of rolls in herb to lightly coat. Arrange on serving platters. Makes 96 appetizers.
Nutrition information
Calories 75, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 50 mg, Sodium 129 mg, Carbohydrate 5 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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