Egg-salad Bites

• 1 cup mayonnaise
• 2 tablespoons capers, drained and chopped
• 2 tablespoons Dijon mustard
• 9 slices firm white bread, crusts removed,then toasted
• 6 hard-boiled eggs, shelled and sliced 1/4 inch thick
• fresh flat-leaf parsley (to garnish)

1. In small bowl combine mayonnaise, capers and mustard.
2. Cut each slice of toasted bread 2x's diagonally to form four triangles.
3. Spread each toast point with 1/2 tsp mayonnaise-and-caper mixture.
4. Top with one slice of hard-boiled egg (use only flat center slices of egg), then spread an additional 1/2 tsp mayonnaise on top of egg.
5. Arrange egg-salad bites on serving platter and garnish with chopped parsley or whole leaves.

mayonnaise, capers, mustard, white bread, eggs, flatleaf parsley

Taken from www.food.com/recipe/egg-salad-bites-67830 (may not work)