Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Dozen hard boiled eggs |
| 1 tablespoon | Mustard |
| 1 tablespoon | Cream |
| 1 tablespoon | Sweet pickle juice |
| 1 teaspoon | Sugar |
| 1 \N | Rib celery; finely chopped |
| 1 \N | Green onion; finesy chopped |
| \N \N | Fresh parsley; chopped |
| 1 \N | Stick candied sweet pickle; chopped |
Cut eggs in half lengthwise and remove yolks. Mash egg yolks and mix with other ingredients. Stuff the egg whites and sprinkle lightly with paprika.
BETTY ZANE JOHNSON
HELENA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .