Egg Crowns

Ingredients

6 Roberts Eggs, hard-cooked
1 tablespoon Roberts Butter
1 tablespoon mayonnaise
1/8 teaspoon dry mustard
1/8 teaspoon garlic salt
1 teaspoon lemon juice
2 ounces cream cheese
24 toast rounds or crackers

Preparation

Cut each egg into 4 slices, reserving ends for filling. Separate yolks from whites; sieve yolks with ends of whites. Blend sieved yolks with butter, mayonnaise, dry mustard, garlic salt, lemon juice and softened cream cheese and mix thoroughly. Place an egg white ring on each toast round. Press filling through star tip of pastry tube into center of each ring and garnish as desired.

Yield: 2 dozen

Notes: To hard-cook eggs, place eggs in a pan and cover completely with cold water. Cover pan and heat water slowly just to simmering. Simmer for 20 to 25 minutes, but do not boil. If eggs are not served hot, cool rapidly in cold water; refrigerate.