"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bacon-And-Egg Salad Tea Sandwiches Recipe

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This recipe for Bacon-And-Egg Salad Tea Sandwiches, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellen Rogers
Added: Wednesday, March 19, 2008


6 large hard-boiled eggs, peeled and finely chopped
1/2 c. mayonnaise
2 1/2 tsp. Dijon mustard
1/4 tsp. cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 tsp. hot-pepper sauce, such as Tabasco©
Coarse salt and freshly ground black pepper
5 tbsp. unsalted butter, room temperature
18 thin slices white bread
1/4 c. finely chopped chives

1. Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne and bacon; stir to combine. Add hot-pepper sauce and season with salt and pepper.
2. Thinly spread butter on two slices of bread; cover one slice with egg salad and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
Very good!
Makes 3 dozen.




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