Have fun preparing this mushroom dish!
Toadstools: * Hard the eggs, rinse, peel and cut in half diagonally.
* Now put them on a plate with the cut side.
* Rinse and dry the tomatoes, then cut and scoop out about 1/3 on each side for the toadstools.
* Spread some mayo on top of the eggs and place the tomatoes on top.
* Finally, squirt small dabs of mayonnaise on top of the tomatoes.
Cucumber boats: * Cut cucumbers in half lengthwise and hollow out, perhaps trimming the bottom curve level so they stand up well.
* Carefully fill meat salad into the cucumber halves.
* Insert a wooden stick through the sausage slices to make a sail.
* Insert the sausage sails into the boats.
* Add a second sail if desired.
* Garnish the cucumber ships with parsley.
Little Chinese: * Hard eggs, peel, cut level at the blunt end so they have stand and cut a hat small at the pointed end.
* Skewer a stuffed olive on a wooden stick and stick it on the egg.
* Rub anchovy fillets dry and cut in half lengthwise, place one strip at a time in a cross shape around the bottom end of the olive over the egg – sort of like a collar.
* Put the egg white hat on the olive.
* Decorate a red bell pepper strip on top like a bow.
* Alternate two wooden sticks with sliced baby corn and capers and place them on the right and left side as an “A”.
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