Makes
30
INGREDIENTS
- 3 hard cooked eggs peeled
- 4 tbsp low fat mayo
- 1 1/2 tbsp capers diced
- salt to taste
- freshly cracked pepper to taste
- 1 large pickle julienned into the same size as the bread
- 6 slices pumpernickel bread
METHOD
- In a medium bowl mash hard-cooked eggs.
- Add mayo, capers, vinegar, salt and pepper to taste. Store in the fridge for at least 1 hour.
- Using a small shaped cookie cutter cut out five-1 ¼ inch circles per each slice of pumpernickel avoiding the crusts. You can use whatever size you want but small is best. I used the top of my metal water bottle.
- Spoon filling into a pastry or icing bag fitted with a tip, pipe 1 heaping tablespoon of the egg filling per pumpernickel round and top each with a slice of pickle.
