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Egg-Avocado Pinwheel Sandwiches
3 Hard-cooked eggs; chopped
1 tb Freshly squeezed lemon juice
3 tb Mayonnaise or salad dressing
3 tb Minced avocado
1/4 ts Salt
1/8 ts Dry mustard
2 Lengthwise slices from an unsliced sandwich bread loaf
2 tb 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 1/2 cup egg-avocado 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.
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