Stuffed eggs

Yield: 6 servings

Measure Ingredient
6 Hard-cooked eggs
½ teaspoon Dry mustard
1 tablespoon Lemon juice
1 teaspoon Tarragon vinegar
4 tablespoons Butter
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
1 teaspoon Onion juice

Peel and cut eggs lengthwise. Remove yolks, being careful not to break whites. Mash yolks through sieve. Add remaining ingredients and whip until creamy. Refill whites and sprinkle with paprika.

From: Steve Herrick

Source: WBZ-WBZA Home Forum 3/2/50

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