| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Easter, Eggs |
12 |
Servings |
INGREDIENTS
| 6 |
|
Hard-cooked eggs |
| 1/4 |
c |
Plain yogurt |
| 1 |
ts |
Instant minced onion |
| 1 |
ts |
Parsley flakes or freeze dried chives |
| 1 |
ts |
Lemon juice or dry vermouth |
| 3/4 |
ts |
Prepared mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Pepper |
|
ds |
Paprika |
INSTRUCTIONS
Cut eggs in half lengthwise. Remove yolks and set whites aside. mash
yolks with a fork. Blend in remaining ingredients. Refill whites
using about 1 tablespoon yolk mixture for each egg half.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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