| 8 |
hard-cooked
eggs, chopped |
| 50
mL (1/4 cup) |
light
mayonnaise |
| 15
mL (1 tbsp) |
green
onion, chopped |
| 2
mL (1/2 tsp) |
curry
powder |
| To
taste |
salt
and pepper |
| To
taste |
hot
pepper sauce |
| 8
slices |
pumpernickel
bread |
| 8
slices |
process
cheese, regular or light |
| 30
mL (2 tbsp) |
green
and red peppers, finely diced |
| 5
mL (1 tsp) |
fresh
herbs, chopped |
| |
|
|
 |
|
Preheat
over to 180°C (350°F). In a bowl, mix eggs, mayonnaise, green
onion, curry powder, salt, pepper and hot pepper sauce. Set aside. Lightly
toast pumpernickel bread; cover with half a slice of cheese. Spread
egg mixture over cheese. Sprinkle with peppers, mushrooms (if desired)
and herbs. Top with remaining half slice of cheese. Bake until melted.
|
