Swedish Open Face Sandwiches
|Hard cooked eggs||3|
|Canned flat anchovy fillets||2 Ounce, drained (1 Can)|
|Butter||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Dijon-style mustard||1 Tablespoon|
|Dried dill weed||1 Tablespoon|
|Freshly minced parsley||1 Tablespoon|
|Minced chives||1 Tablespoon (Freshly Minced)|
|Party rye slices||24|
|Pimiento strips||6 (For Garnish)|
Slice hard-cooked eggs; set aside.
In a small bowl, use a fork to mash anchovies.
Stir in butter until blended.
Stir in mustard, dill weed, parsley, chives and pepper.
Spread about 1 teaspoon anchovy mixture evenly over each bread slice.
Top each with 1 egg slice and 1 small strip pimiento.