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Hors d'Oeuvre Pie

Nathan.Shepherd's picture
Hearty, filling and extremely tasty, this Hors d'Oeuvre Pie is sure to satisfy even the biggest of appetites. This quick and simple to make recipe is all here to feast on; so give this Hors d'Oeuvre Pie a try!
Ingredients
  Rye bread loaf 1 (7 To 9 Inches)
  Butter/Margarine 1 Tablespoon
  Egg filling 1 Cup (16 tbs)
  Hard-cooked eggs 6 , chopped
  Mayonnaise 3 Tablespoon
  Lemon juice 1 Tablespoon
  Instant minced onion/1 teaspoon snipped chives 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Bologna filling 1 Cup (16 tbs)
  Chopped bologna 1 Cup (16 tbs)
  Minced celery 1⁄4 Cup (4 tbs)
  Sweet pickle relish 2 Tablespoon (Drained)
  Mayonnaise 2 Tablespoon
  Prepared mustard 2 Teaspoon
Directions

Cut a slice of bread from center of loaf, about 1/2 inch thick.
Spread with butter or margarine.
In two bowls, combine in- gredients for egg and bologna fillings.
Spread egg mixture in circle around edge of slice of bread, about 2 inches wide.
Spread bologna mixture to fill in center of round.
Garnish with cucum- ber slices and/or slices of stuffed olives, if desired.
Cut in wedges to

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Interest: 
Party
Servings: 
8

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 533 Calories from Fat 311

% Daily Value*

Total Fat 34 g52.9%

Saturated Fat 10.2 g51.1%

Trans Fat 0.5 g

Cholesterol 230.4 mg76.8%

Sodium 1097 mg45.7%

Total Carbohydrates 32 g10.5%

Dietary Fiber 3.1 g12.5%

Sugars 2.7 g

Protein 23 g46.5%

Vitamin A 8.1% Vitamin C 9.7%

Calcium 5.6% Iron 12.4%

*Based on a 2000 Calorie diet

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Hors D'Oeuvre Pie Recipe