Stuffed eggs a la polonaise

Yield: 1 Servings

Measure Ingredient
6 \N Hard cooked eggs; shelled
½ cup Ground Polish ham
¼ cup Mayonnaise
1 teaspoon Dry mustard
½ teaspoon Chopped capers
½ teaspoon Fresh lemon juice
¼ teaspoon Salt

Cut eggs in half lengthwise; remove yolks. Mash yolks of eggs with a fork.

Blend in remaining ingredients except egg whites. Refill whites with mixture. Garnish with paprika or capers. Chill until ready to serve. Makes 12 appetizers.

Recipe by: More Favorite Brand Name Recipes Cookbook Posted to MC-Recipe Digest V1 #899 by "Crane Walden <cranew@...>" <cranew@...> on Nov 11, 1997

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