Ham and horseradish stuffed eggs

1 Servings

Ingredients

QuantityIngredient
6Hard-cooked large eggs
3tablespoonsMayonnaise
½cupMinced cooked ham; (about 3 ounces)
1teaspoonCoarse-grained mustard
teaspoonDrained bottled horseradish; or to taste
½teaspoonFresh lemon juice
Cayenne to taste

Directions

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@...> on Apr 5, 1998