Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 6 eaches | 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 Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0