Ham and horseradish stuffed eggs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-cooked large eggs | |
| 3 | tablespoons | Mayonnaise |
| ½ | cup | Minced cooked ham; (about 3 ounces) |
| 1 | teaspoon | Coarse-grained mustard |
| 1½ | teaspoon | Drained bottled horseradish; or to taste |
| ½ | teaspoon | Fresh lemon juice |
| Cayenne to taste | ||
Directions
Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
Makes 12 stuffed eggs
Gourmet April 1995 The Last Touch Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 5, 1998
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