| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
La times, Latimes1 |
24 |
servings |
INGREDIENTS
| 2 |
sl |
Bacon |
| 1 |
|
Dozen Hard-boiled eggs; peeled |
| 4 |
ts |
Dijon mustard |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
ts |
Celery salt |
|
|
Pepper |
|
|
Paprika |
| 24 |
|
Sprigs Chervil or parsley |
INSTRUCTIONS
Cook bacon to desired crispness. Break into small chunks. Halve eggs
lengthwise. Place yolks in medium bowl and set whites aside. Combine yolks,
mustard, mayonnaise, celery salt and pepper to taste. Press through sieve
if too lumpy. Fill each egg white with yolk mixture using pastry bag or
spoon. Sprinkle with paprika and garnish with piece of bacon and sprig of
chervil or parsley. Yields 24 servings.
Each serving: 62 calories; 96 mg sodium; 108 mg cholesterol; 5 grams fat; 1
gram carbohydrates; 3 grams protein; 0 fiber
Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film
producer Sarah Pillsbury
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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