3 tb Butter/margarine; room temp
20 sl Bread, french
1/4 c  Chives; chopped
Salt; to taste
4    Eggs; hard-cooked
Majonez (Mayonnaise) recipe
Paprika, sweet

Spread butter/margarine on 1 side of each thin bread slice. Sprinkle with
chives. Season with salt to taste. Cut 1/4 inch of both ends of each egg.
Carefully slice each egg crosswise into 5 equal slices. Place 1 egg slice
on each buttered bread slice. Spoon mayonnaise into a pastry bag fited with
a medium fluted nozzle. Pipe mayonnaise onto egg slices. Garnish with
paprika. Arrange on a platter.
Variation – Place bite-sized pieces of sliced, peeled cucumber, smoked
ham or sausage on mayonnaise flowers.

DISCLAIMER – The reference mayonnaise recipe uses raw egg yolks. Given that
salmonella is virtually endemic in North American egg and fryer production,
it is HIGHLY recommended you use a commercially prepared mayonnaise of good
quality as the egg ingredients have been properly pasteurized prior to use.