10 hard boiled large eggs 2 tablespoons spicy brown mustard 1/4 cup mayonnaise 1 teaspoon white-wine vinegar 1 teaspoon hot pepper sauce, like Tabasco 3 tablespoons minced fresh parsely leaves 2 to 3 tablespoons water paprika
Preparations:
Halve the eggs lenghtwise, force the yolks through sieve into a bowl, and stir in mustard, mayonnaise, vinegar, hot pepper sauce and the parsely. Stir in enough water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites. Top with a light dusting of paprika.
Post # 486
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