Russian Egg Salad
|English muffin halves||4|
|Hard boiled eggs||4|
|Thin unpeeled cucumber slices||16|
|Mixed vegetables||1 Cup (16 tbs)|
|Remoulade sauce||1⁄2 Cup (8 tbs) (Basic)|
Toast muffins in 200Â°F oven 30 minutes or until golden brown and dry.
Cut 1-inch circle from center of each muffin.
Spread each muffin with butter.
Cut each egg, from pointed end to just below center, to form 4 petals.
Place 1 egg in center of each muffin; arrange cucumber slices between egg petals.
Combine mixed vegetables with just enough Remoulade Sauce to moisten; spoon vegetable mixture around eggs.
Pipe with green-tinted mayonnaise.
Garnish with watercress, fresh parsley, and stuffed green olives, if desired; serve immediately.