Stuffed Eggs
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Makes: 4 servings
4 hard-boiled eggs, cooled and shelled
2 T. mayonnaise, sour cream, or yogurt cheese
2 t. minced fresh herbs, such as chives, tarragon,
chervil, parsley, and basil
1-2 t. Dijon mustard, to taste
1 t. balsamic vinegar
1 t. minced shallots or 1/4-1/2 t. onion powder
1/4 t. salt
1/8 t. Worcestershire sauce
1/8 t. ground black pepper
pinch of curry powder
a few drops of hot red pepper sauce, if desired
Slice the hard-boiled eggs lengthwise in half, leaving the whites
intact. Carefully remove the yolks; place them in a bowl, mash, and
add remaining ingredients.
Spoon the filling into the whites, mounding it slightly to resemble
a whole egg, or pipe the filling into the whites using a pastry tube
with a star tip for a more elegant effect. Garnish with paprika.
Keep the eggs refrigerated until serving time; remove them from the
refrigerator about 15 minutes before serving. (
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