Liver And Egg Boats Recipe
Ingredients
| 4 hard-cooked eggs, shelled | ||
| 1/2 cup mayonnaise or salad dressing | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 4 split frankfurter rolls | ||
| Romaine leaves | 4 | |
| Liverwurst slice | 8 | |
| 1/2 medium-size cucumber, pared and cut in 16 slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Press eggs through a sieve or mash with a fork in a small bowl; blend in 1/4 cup of the mayonnaise or salad dressing, chopped parsley and salt and pepper to taste.
2 Spread frankfurter rolls with remaining 1/4 cup mayonnaise or salad dressing; top half of each with a romaine leaf, then egg salad.
3 Arrange liverwurst and cucumber slices, alternately, on remaining halves of rolls. Sprinkle egg salad with paprika and garnish liverwurst with parsley, if you wish.
2 Spread frankfurter rolls with remaining 1/4 cup mayonnaise or salad dressing; top half of each with a romaine leaf, then egg salad.
3 Arrange liverwurst and cucumber slices, alternately, on remaining halves of rolls. Sprinkle egg salad with paprika and garnish liverwurst with parsley, if you wish.
Chef
