"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Eggs Recipe

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This recipe for Stuffed Eggs, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Eggs
Mayonnaise
Mustard
Salt & Pepper
Paprika

Directions:
Directions:
Boil as many eggs as needed for the size of gathering. Cool a little under running tap and immediately peel (so shells will be easier to remove). At this point you can store the eggs in the fridge if you want to stuff them “fresh” later. Halve each egg and scoop out the yolk adding mayo and blending well to desired consistency. (Err on the side of “dry.” Biggest mistake made with this incredibly simple hors d’oeurves is too much mayonnaise, especially if you “intend” to store it at all and eat it as a leftover as well. Dad always said the best thing about the holiday meal was the leftovers.) Add a little mustard both for color and taste twang. May also add a bit of salt and pepper. Fill egg cavities, mounding up a little—which means you may have a couple egg cavities left. Sprinkle paprika over for a nice touch of color and a little additional flavor.

 

 

 

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