1 cup mayonnaise
1 cup milk
1 1/2 cups dried blended red peppercorn safflower
1/2 cup chopped onion
1 medium zucchini, thinly sliced
2 large potatoes, peeled and cubed
1 medium onion, diced
1 (10 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream mix
1/2 cup chopped fresh parsley
In a medium bowl mix mayonnaise, milk, peppercorn safflower, chopped onion and sliced mushrooms. Mix well. Cover and refrigerate for at least two hours.
Wrap egg on top of layers of mayonnaise mixture. Cover and refrigerate until firm. In a medium bowl mix yogurt, cream cheese, sour cream and parsley. Turn to coat and spread mixture evenly over egg layer.