SPRING SANDWICH LOAF

12 hard boiled eggs, divided                                2 tbsp green onion

¾ tsp salt, divided                                              2 tbsp ch fresh parsley

1 C reduced fat mayonnaise, divided                   1 tbsp yellow mustard   

4 oz smoked salmon, chopped                             3 eight oz pkgs cream cheese, softened

½ tsp dried dill weed                                          ¼ C finely ch cucumber

16 slices day-old sandwich white bread, crusts removed (approx 1 lb loaf)

Take 3 med. bowls; place 4 chopped eggs in each.  Add ¼ tsp salt and 1/3 C mayo to each bowl.  First bowl – add salmon & dill.  2^nd bowl – add cucumber, green onion & parsley.  3^rd bowl – add mustard.  Separately blend each mixture thoroughly (i.e. not together).

To assemble – use similar size squares of bread; position 4 slices close together in a long row on serving platter.  Spread 1^st bowl salad evenly to within 1/4” of outer edges.  Top with 4 slices bread.  Spread 2^nd bowl evenly to within ¼ “of outer edges and top with 4 more slices bread.  Spread 3^rd bowl evenly to within ¼” of outer edges.  Top with remaining 4 slices.  Cover with plastic wrap and refrigerate for 30 mins.

Spread entire loaf with cream cheese, beginning at sides and ends.  Optional:  Decorate with edible flowers, chives and green onion “stems”, parsley “leaves” and lettuce “grass”.  Chill at least one hour until ready to slice and serve.  12 servings.

SPRING SANDWICH LOAF

12 hard boiled eggs, divided                                2 tbsp green onion

¾ tsp salt, divided                                              2 tbsp ch fresh parsley

1 C reduced fat mayonnaise, divided                   1 tbsp yellow mustard   

4 oz smoked salmon, chopped                             3 eight oz pkgs cream cheese, softened

½ tsp dried dill weed                                          ¼ C finely ch cucumber

16 slices day-old sandwich white bread, crusts removed (approx 1 lb loaf)

Take 3 med. bowls; place 4 chopped eggs in each.  Add ¼ tsp salt and 1/3 C mayo to each bowl.  First bowl – add salmon & dill.  2^nd bowl – add cucumber, green onion & parsley.  3^rd bowl – add mustard.  Separately blend each mixture thoroughly (i.e. not together).

To assemble – use similar size squares of bread; position 4 slices close together in a long row on serving platter.  Spread 1^st bowl salad evenly to within 1/4” of outer edges.  Top with 4 slices bread.  Spread 2^nd bowl evenly to within ¼ “of outer edges and top with 4 more slices bread.  Spread 3^rd bowl evenly to within ¼” of outer edges.  Top with remaining 4 slices.  Cover with plastic wrap and refrigerate for 30 mins.

Spread entire loaf with cream cheese, beginning at sides and ends.  Optional:  Decorate with edible flowers, chives and green onion “stems”, parsley “leaves” and lettuce “grass”.  Chill at least one hour until ready to slice and serve.  12 servings.