DEVILED EGG ROUNDS

4 hard boiled eggs, shelled
6 tbsp. mayonnaise or salad dressing
2 tbsp. sweet-pickle relish or salad dressing
2 tbsp. sweet-pickle relish
1/4 tsp. salt
1/4 tsp. dry mustard
Few drops liquid red pepper seasoning
16 melba toast rounds
Parsley

Cut eggs crosswise into thin slices; remove yolks and press through sieve into a small bowl.

Set aside 16 of the prettiest white rings for Step 3, then chop remaining and add to sieved egg yolk.

Stir in 4 tbsp. of the mayonnaise or salad dressing, relish, salt, mustard, and liquid red pepper seasoning.

Spread remaining mayonnaise on toast rounds; place an egg-white ring on each; spoon yolk mixture on top. Garnish with parsley. Chill until serving time.

Makes 16
Source: Family Circle Illustrated Library of Cooking