Recipe: After Easter Shrimp Toast (using hard boiled eggs)

AFTER EASTER SHRIMP TOAST

12 slices multi-grain bread, crusts removed
1/4 cup reduced-fat mayonnaise
1/2 teaspoon garlic salt
1/8 teaspoon ground ginger
1/2 cup chopped green onions with tops
1/2 cup chopped celery
1/2 cup sliced water chestnuts
4 hard-cooked eggs, chopped
1 (5 oz.) package frozen cooked shrimp, thawed and drained
OPTIONAL GARNISHES:
Additional cooked shrimp
Radish slices
Thinly sliced green onion tops

Cut each bread slice in half diagonally.

Broil 6-inches from heat until lightly toasted, about 1 to 2 minutes. Set aside.

Place mayonnaise, garlic salt, ginger, onions, celery, water chestnuts and eggs in blender or food processor container. Cover. Blend at medium speed or process, scraping down sides occasionally, until vegetables are finely chopped and mixture is well blended.

Stir in shrimp. Spread shrimp mixture evenly onto reserved toast.

Bake in preheated 425 degree F oven until warmed through, about 5 to 10 minutes.

Garnish with additional shrimp, radish slices and green onion tops, if desired.

Makes 8 appetizer servings (24 pieces)
Source: American Egg Board