| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Hard cooked eggs; sliced in half |
| 1 |
md |
Potato; peeled and boiled |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Nonfat mayonnaise |
| 3 |
tb |
Nonfat plain yogurt |
| 1 |
ts |
Worcestershire sauce |
| 2 |
ts |
Dijon mustard |
| 1 |
ds |
Hot pepper sauce |
|
|
Paprika and chopped scallions or chives; garnish |
INSTRUCTIONS
Remove yolks from eggs. Reserve whites and two yolk halves. Remaining yolks
can be frozen for future use. Using short bursts, combine potato in food
processor with reserved yolk, pepper, mayonnaise, yogurt, Worcestershire
sauce and mustard. Add hot pepper sauce. Fill whites with mixture. Sprinkle
with paprika and scallions or chives.
Posted to Bakery-Shoppe Digest V1 #471 by Teresa Crawford <tsplace@gte.net>
on Dec 26, 1997
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”