1 cup mayonnaise
1 small bunch green onions, chopped
5 eggs
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons beef bouillon granules
2 teaspoons distilled white vinegar
1 teaspoon lemon juice
2 teaspoons ground nutmeg
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried rosemary
In a medium bowl, whisk together the mayonnaise, green onions, eggs, sugar, cinnamon, beef bouillon granules, distilled white vinegar, lemon juice and nutmeg. Serve in cold toast.
Stir potato mixture into the egg mixture. Stirring vigorously, toss until coated. Spread evenly into the prepared pan. Fluff with a fork, then sprinkle with rosemary. Serve in slices for dipping or as shortbread cookies, cut into 1-inch cubes.