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Home >
Easter Recipes > Easter
Appetizers
Ham and Horseradish Stuffed Eggs
Ingredients:
6 hard-cooked large eggs
3 tablespoon mayonnaise
1/2 cup minced cooked ham (about 3 ounce)
teaspoon coarse-gained mustard
1-1/2 teaspoon drained bottled horseradish, or to taste
1/2 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.
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