Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs; hard-cooked |
| 1 tablespoon | Peanut butter; smooth or crunchy |
| 1½ tablespoon | Mustard, prepared |
Cut eggs in half lengthwise. Carefully remove yolks and blend with peanut butter and mustard. Spoon mixture into whites. Cover and chill thoroughly.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 03-08-95