Instructions: Spread butter/margarine on 1 side of each thin bread slice. Sprinkle with chives. Season with salt to taste. Cut 1/4 inch of both ends of each egg.

Carefully slice each egg crosswise into 5 equal slices. Place 1 egg slice on each buttered bread slice. Spoon mayonnaise into a pastry bag fited with a medium fluted nozzle. Pipe mayonnaise onto egg slices. Garnish with paprika. Arrange on a platter.

Variation - Place bite-sized pieces of sliced, peeled cucumber, smoked ham or sausage on mayonnaise flowers.

DISCLAIMER - The reference mayonnaise recipe uses raw egg yolks. Given that salmonella is virtually endemic in North American egg and fryer production, it is HIGHLY recommended you use a commercially prepared mayonnaise of good quality as the egg ingredients have been properly pasteurized prior to use.

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