California Egg Salad Canapés
Makes 1 1/2 cups
•
 6 hard boiled eggs,
peeled
• 1/4 cup mayonnaise
• 1 Tbsp. minced sundried tomatoes in oil
• 1 1/2 teaspoons Colman's Dry Mustard
• 1 1/2 teaspoons sherry or white wine vinegar
• 1 teaspoon minced drained capers
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon salt

Finely chop eggs. Stir mayonnaise with remaining ingredients in medium bowl. Stir in eggs. Serve spread on buttery style crackers for a quick appetizer or use as sandwich filler. Note: Can also be served with a cooked shrimp on top.

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California Egg Salad Canapés