| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Ham |
1 |
Servings |
INGREDIENTS
| 6 |
|
Hard-cooked large eggs |
| 3 |
T |
Mayonnaise |
| 1/2 |
c |
Minced cooked ham, about 3 |
|
|
ounces |
| 1 |
t |
Coarse-grained mustard |
| 1 1/2 |
t |
Drained bottled horseradish |
|
|
or to taste |
| 1/2 |
t |
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 <liveoak@polaris.net>
on Apr 5, 1998
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