Egg Salad: Peel and chop eggs to desired chunkiness. Add mayo, mustard, salt and white pepper to taste, set aside.
Wheat toasts: Cut bread into 1-1/2" squares. With a pastry brush, coat both sides of bread with melted butter. Toast bread squares in oven. In a 1-1/4" round ring mold or spoon make little molds of egg salad, place on top of toasts.
Top with caviar and serve.
Originally Submitted
11/14/2004
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