Stuffed Eggs
6
egg large hard-cooked
1
teaspoon cider vinegar
2½
tablespoons mayonnaise
2
teaspoons green onion minced
1
teaspoon mustard prepared
1/8
teaspoon salt
dash
pepper
Cut
eggs in half lengthwise. Remove yolks from whites and place in a medium bowl;
set whites aside.
Sieve
yolks and toss lightly with vinegar. Add mayonnaise, green onion, mustard, salt,
and pepper; mix until smooth. Using a decorating bag fitted with a star tube,
pipe egg yolk mixture into each egg white or use a spoon if desired. Cover and
chill for 1 to 2 hours before serving.
Garnish
with small pieces of blue cheese, sliced olives, cooked shrimp, parsley or dill
sprigs, pimientos or capers; if desired.