Dawn NoltAuthorDawn NoltCategoryTags, , , DifficultyBeginnerRating

Our simple and savory egg and bacon canapés will add an elegant touch to your table of hors d’œuvre.

Yields12 Servings

 3 Nature's Yoke eggs, hard-boiled
 6 slices whole wheat bread
 ¼ cup mayonnaise
 ½ tsp honey hot mustard
 ¼ tsp dill weed
 ¼ tsp chives
 pinch of black pepper
 2 slices bacon, cooked and crumbled
 fresh dill for garnish (optional)

1

Using egg slicer or sharp knife, slice hard-cooked eggs, crosswise into 1/4 inch slices.

2

Toast whole wheat bread. Using 2 inch circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.

3

In small bowl, combine mayonnaise with honey hot mustard, herbs, and pepper

To Assemble:
4

Top toast rounds with 1 egg slice, 1/4 tsp. dollop of mayonnaise, several pieces of bacon and garnish with fresh dill.

Ingredients

 3 Nature's Yoke eggs, hard-boiled
 6 slices whole wheat bread
 ¼ cup mayonnaise
 ½ tsp honey hot mustard
 ¼ tsp dill weed
 ¼ tsp chives
 pinch of black pepper
 2 slices bacon, cooked and crumbled
 fresh dill for garnish (optional)

Directions

1

Using egg slicer or sharp knife, slice hard-cooked eggs, crosswise into 1/4 inch slices.

2

Toast whole wheat bread. Using 2 inch circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.

3

In small bowl, combine mayonnaise with honey hot mustard, herbs, and pepper

To Assemble:
4

Top toast rounds with 1 egg slice, 1/4 tsp. dollop of mayonnaise, several pieces of bacon and garnish with fresh dill.

Egg and Bacon Canapés