Cucumber With Egg Salad
|Hard boiled eggs||3|
|Finely chopped sweet pickles||3 Tablespoon|
|Finely chopped celery||3 Tablespoon|
|Mayonnaise||1 Cup (16 tbs)|
Peel most of the skin from cucumbers, leaving just enough for color.
Slice 1/4 inch thick and cover with ice cubes and water.
Store in refrigerator to crisp.
Do not freeze.
Chop eggs very fine.
Add remaining ingredients, except paprika, 'using mayonnaise to bind only.
Do not let it get runny.
To prepare canapes, drain cucumber slices and spread on paper towels to dry.
Top each slice with egg salad and sprinkle with paprika.