Avocado-Egg Salad Canapés

• Vegetarian

• Produce

  • 3 Avocados
  • 3 tbsp Dill, Fresh
  • 1 Lemon, cut into quarters, whole

• Refrigerated

  • 8 Eggs, hard

• Condiments

  • 3 tbsp Dijon style mustard
  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Salt

• Bread & Baked Goods

  • 9 slices Pumpernickel sandwich bread, frozen

Found on teatimemagazine.com

Description

Ingredients

• 8 hard-boiled eggs, peeled
• ⅓ cup mayonnaise
• 3 tablespoons Dijon-style mustard
• 3 tablespoons finely chopped fresh dill
• ¼ teaspoon salt
• 9 slices pumpernickel sandwich bread, frozen
• 3 avocados
• 1 whole lemon, cut into quarters
• Garnish: fresh dill sprigs

Directions

• In a medium bowl and using a pastry blender, chop eggs into small pieces. Add mayonnaise, mustard, dill, and salt, stirring to blend. Cover, and refrigerate until cold, approximately 4 hours. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Set aside. Using a 1½-inch scalloped-edge round cutter, cut 48 rounds from bread slices, discarding scraps. Place bread in a single layer on prepared baking sheet. Cover with damp paper towels, and let bread thaw slightly (approximately 15 minutes) before toasting. Remove paper towels, and bake for 10 minutes. Let cool completely, and store in a resealable plastic bag until needed. Peel whole avocadoes, and cut into thin vertical slices. Squeeze lemon juice over slices to prevent browning. Using the same cutter as for bread, cut 48 rounds from avocado slices. Place an avocado slice on top of each toasted bread round. Using a levered 2-teaspoon scoop, place egg salad on top of avocado rounds. Garnish with dill sprigs, if desired. Serve immediately, or refrigerate, lightly covered, for up to 30 minutes before serving.