| 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 <liveoak@polaris.net> on Apr 5, 1998
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