| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Ham | 1 | Servings | |
INGREDIENTS
| 6 | Hard-cooked large eggs | |
| 3 | tb | Mayonnaise |
| 1/2 | c | Minced cooked ham; (about 3 ounces) |
| 1 | ts | Coarse-grained mustard |
| 1 1/2 | ts | Drained bottled horseradish; or to taste |
| 1/2 | ts | Fresh lemon juice |
| Cayenne to taste |
INSTRUCTIONS
Cut a paper-thin slice of 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. Makes 12 stuffed eggs Gourmet April 1995 The Last Touch Posted to MC-Recipe Digest by shade <[email protected]> on Apr 5, 1998
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