| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 6 |
|
Hard-cooked large eggs |
| 3 |
tb |
Sour cream |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
White-wine vinegar |
| 1/2 |
c |
Packed watercress sprigs; chopped fine |
| 3 |
tb |
Minced radish; (about 3 large) |
| 3 |
tb |
Minced celery; (about 1 rib) |
|
|
Garnish: finely chopped radish |
INSTRUCTIONS
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
Force yolks through a sieve into a bowl (or mash with a fork) and stir in
remaining ingredients and salt and pepper to taste. Transfer filling to a
pastry bag fitted with a large decorative tip and pipe into whites,
mounding it. The stuffed eggs may be made 6 hours ahead and chilled,
covered.
Just before serving, garnish eggs.
Makes 12 stuffed eggs.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 96 Calories (kcal); 9g Total Fat; (84% calories from fat); 2g
Protein; 2g Carbohydrate; 19mg Cholesterol; 86mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”