Yield: 3 servings
|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