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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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