Recipe finder
Herbed Egg Salad Roll Ups
- Makes: 96 servings
- Prep 1 hr
- Chill to 24 hrs
Ingredients
-
2
16 -
ounce loaves
sliced crustless white bread (24 slices from each loaf)
-
6
cups
purchased egg salad
-
2
tablespoons
snipped fresh chives, oregano, or Italian parsley
-
1
cup
mayonnaise or salad dressing
-
1
cup
snipped fresh chives, oregano, or Italian parsley
Directions
- Using a rolling pin, roll each slice of bread flat. Combine egg salad with the 2 tablespoons chives, oregano, or parsley. Spread about 2 level tablespoons of the egg salad over each bread square, covering to edges. Roll as tightly as possible. Cut each roll in half crosswise. Place rolls in layers in storage containers. Cover and chill up to 24 hours.
- Just before serving, lightly spread mayonnaise or salad dressing on one end of each roll. Place parsley in a shallow dish. Dip spread ends of rolls in herb to lightly coat. Arrange on serving platters. Makes 96 appetizers.
Nutrition Facts
(Herbed Egg Salad Roll Ups)
Servings Per Recipe 96, carb. (g) 5, Fat, total (g) 5, cal. (kcal) 75, pro. (g) 2, vit. A (IU) 97, iron (mg) 1, chol. (mg) 50, sat. fat (g) 1, calcium (mg) 20, vit. C (mg) 1, sodium (mg) 129