6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes [sic], drained and sliced
6 stuffed green olives, cut in half
4 slices swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian Salami, rolled

Cut egg in half lengthwise. Carefully scoop out yokls and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.

Serves 12
Preparation time: 35 MIN
Approximate calories per serving… 170

HELPFUL HINT: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.

From the Kitchens of Dorothy Taylor

@copy 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.