Luncheon Rolls

Ingredients

4 Roberts Eggs, hard-cooked
1/2 cup mayonnaise
1 tablespoon prepared mustard with horseradish
1/2 teaspoon salt
1/4 teaspoon grated onion
dash pepper
4 pumpernickel buns
1/2 cup finely shredded American cheese

Preparation

Chop hard-cooked eggs fine; combine with 1/4 cup mayonnaise, mustard with horseradish, salt, onion and pepper. Split buns and spread each half with remaining 1/4 cup mayonnaise. Sprinkle with half of shredded American cheese. Spread each bun half with salad mixture; sprinkle with remaining shredded American cheese. Broil about 4 inches from heat for 3 to 4 minutes, or until cheese is bubbly and rolls are toasted; serve open-face.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.