- 6 hard-cooked eggs, peeled
- 1 cup mayonnaise
- 2 tablespoons parsley, minced
- 6 sliced enriched white bread, toasted
Preheat oven to 350°. Spread 1/4 cup of mayonnaise over bottom of pie pan with rubber spatula. Sprinkle 1 tablespoon minced parsley over mayonnaise.
Cut eggs in half lengthwise. Place halves, yolk side down in pie pan. Spread remainder of mayonnaise over tops of eggs and sprinkle with remaining tablespoon of parsley.
Place eggs in preheated 350° oven 5 minutes or until mayonnaise just begins to bubble. Serve at once by placing two egg halves on slice of toast, top with portion of hot mayonnaise.
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