Recipe - Egg-Avacado Pinwheel Sandwiches

3 Hardcooked eggs; chopped
1 tablespoon Freshly squeezed lemon juice
3 tablespoon Mayonnaise or salad dressing
3 tablespoon Minced avocado
One fourth teaspoon Salt
1/8 teaspoon Dry mustard
2 Lengthwise slices from an
un cut or sliced up sandwich bread
loaf
2 tablespoon Soft butter or margarine

Combine chopped eggs, lemon juice, mayonnaise or salad dressing, avocado,
salt, and dry mustard. Spread 1 tablespoon butter on each slice. Spread
buttered bread with One half cup eggavocado mixture. Trim crusts and cut each
slice crosswise into equal halves. Roll each half slice of bread up like a
jellyroll. Wrap each roll in waxed paper, twisting ends of paper. Place on
a flat surface so that roll rests on last turn of bread; chill. To serve,
unwrap and cut each roll into six slices. Yield: 24 pinwheel sandwiches.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.