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Cooking & Entertaining
> Easter Recipes >
Appetizers
Ham and Horseradish Stuffed Eggs
Ingredients:
6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1-1/2 teaspoons drained bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
cayenne to taste
Method:
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.
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