Ham and Horseradish Stuffed Eggs, Appetizers for Easter
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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