Egg Canape

Ingredients:

• 6 pcs Eggs, boiled, peeled, and chopped
• 1 pc Red Bell Pepper, boiled, and fine minced
• 1 tbsp Dijon Mustard
• 1/2 c Mayonnaise
• 3 tbsp Parsley, chopped
• 1/2 tsp Worcestershire Sauce

To Taste:

• Salt and Pepper
• Biscuits or Toasted Bread

Suggested Toppings:

• Raisins, Parsley, Grated Carrots, Tuna Flakes, or Crab Sticks

Procedure:

1. Place eggs on a single layer in a sauce pan, cover with enough water, and heat over medium heat.
2. When water starts to boil, let it simmer for 1-minute. Turn off fire and let eggs sit for 15-minutes covered.
3. Bring saucepan to sink and drain hot water. Replace with tap water and soak eggs. Change water if it becomes warm. Repeat process until eggs have cooled down. Peel.
4. In another saucepan, boil bell pepper for 10-minutes in water enough to cover. Strain and mince.
5. Chop eggs
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