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6 large hard-cooked eggs, shelled 2 tsp dry mustard
A 4-ounce can Maine sardines, ¼ tsp ground hot red pepper
thoroughly drained (cayenne)
½ c commercial unsweetened ½ tsp salt
mayonnaise ¼ c finely chopped fresh parsley
2 T strained fresh lemon juice ¼ c finely cut fresh chives
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With a small, sharp knife, cut a 1/8-inch slice off the bottom of each
egg so that it will stand upright. Then slice off the top third of each egg,
chop the scraps of egg white finely and set them aside.Gently squeeze the yolks out of the eggs, taking care not to break the white cases. Mash the yolks and sardines together with a fork or purée them through a food mill into a mixing bowl. Beat the mayonnaise into the purée and, when it is well incorporated, add the lemon juice, mustard, red pepper and salt. Taste for seasoning.
Spoon the filling into the egg-white cases, dividing it evenly among them and mounding it smoothly on top. Mix the reserved chopped egg whites, the parsley and chives together in a shallow bowl, then dip the filled eggs into the mixture, rolling them around to coat the tops thoroughly.
Stand the eggs on a chilled serving platter and serve at once, or cover the platter loosely with wax paper and refrigerate until ready to serve. Makes 6 stuffed eggs.
