Hors d'Oeuvre Pie Recipe

Hearty, filling and extremely tasty, this Hors d'Oeuvre Pie is sure to satisfy even the biggest of appetites. This quick and simple to make recipe is all here to feast on; so give this Hors d'Oeuvre Pie a try!

Summary

Difficulty LevelEasyHealth IndexAverage
Servings8Cuisine
CourseMethod
Interest Group

Ingredients

 Rye bread loaf1 (7 To 9 Inches)
 Butter/Margarine1 Tablespoon
 Egg filling1 Cup (16 tbs)
 Hard-cooked eggs6 , chopped
 Mayonnaise3 Tablespoon
 Lemon juice1 Tablespoon
 Instant minced onion/1 teaspoon snipped chives1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1 Dash
 Bologna filling1 Cup (16 tbs)
 Chopped bologna1 Cup (16 tbs)
 Minced celery1⁄4 Cup (4 tbs)
 Sweet pickle relish2 Tablespoon (Drained)
 Mayonnaise2 Tablespoon
 Prepared mustard2 Teaspoon

Nutrition Facts

Serving size

Calories 533 Calories from Fat 311

% Daily Value*

Total Fat 34 g52.9%

Saturated Fat 10.2 g51.1%

Trans Fat 0.5 g

Cholesterol 230.4 mg

Sodium 1097 mg45.7%

Total Carbohydrates 32 g10.5%

Dietary Fiber 3.1 g12.5%

Sugars 2.7 g

Protein 23 g46.5%

Vitamin A 8.1% Vitamin C 9.7%

Calcium 5.6% Iron 12.4%

*Based on a 2000 Calorie diet

Directions

Cut a slice of bread from center of loaf, about 1/2 inch thick.
Spread with butter or margarine.
In two bowls, combine in- gredients for egg and bologna fillings.
Spread egg mixture in circle around edge of slice of bread, about 2 inches wide.
Spread bologna mixture to fill in center of round.
Garnish with cucum- ber slices and/or slices of stuffed olives, if desired.
Cut in wedges to
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