are famous for serving pretty open-faced sandwiches at parties.
Yes, to make the filling, you have to peel a few eggs. To make
the task easier, gently pierce each end of the eggs with a
thumbtack before cooking. When the eggs are cool, crack the
shells and then peel each one under cold water. I prefer this
filling on rye bread, but you can use any bread you prefer. This
is also a great filling for canapés. Rye breads are
a favorite in Scandinavia, Northern Russia and Poland as rye
grows well in cool, dry climates and acidic soil.
6 large eggs
cup finely chopped cucumber chips
cup finely chopped celery stalks
½ teaspoons white wine vinegar
teaspoon mustard powder
teaspoon seasoning salt
ground white pepper
Fresh parsley sprigs
Buttermilk, rye or whole-wheat bread
the eggs with water in a 3-quart saucepan. Bring the
water to a boil,
remove the saucepan from the heat and set it
on a cool back burner. Let the
eggs stand covered for
17 minutes. This prevents overcooking
and a green ring
from forming around the yolks.
2. Drain off the
hot water. Fill the pan with cold water and add
a tray of ice cubes to speed up the
process. When the eggs
are cool enough, crack and peel off the
shells, starting at the
most pointed end. Use an egg cutter to
slice eggs one way,
then turn the egg and slice again. You
can also chop the eggs
with a Chef's
3. In a large bowl,
stir the cucumber chips, celery, mayonnaise,
vinegar, mustard, salt and pepper. Stir
in the chopped eggs.
4. Use a
curly-edged biscuit cutter to cut out rounds of bread.
Top each round with a
spoonful of the egg mixture. Sprinkle
with paprika and garnish with parsley.
12 open-face sandwiches