Egg Salad Triangles

egg Salad Triangles

• 2 eggs, Hard-Cooked
• 2 Small Scallions, Minced
• 3 Tablespoons Mayonnaise

salt And pepper

• 8 Slices Whole Wheat bread

Chop eggs Fine. Mince Scallions (including Some of TheGreen Top). Place egg And Scallions in a Small Bowl.Add Mayonnaise, salt And pepper; Mix Well. Taste ForSeasoning. Add More Mayonnaise to Taste.

Refrigerate For Several Hours. Remove Crusts FromBread. Spread 4 Slices With egg Salad, Top With

Remaining Slices, Cut The Sandwiches Diagonally BeforeServing. Keep Refrigerated, Wrapped in Plastic WrapBefore Serving. Refrigerate Any Leftovers Immediately

contributed by

• Catsrecipes Y-Group