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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Picnic Stuffed Eggs Recipe

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This recipe for Picnic Stuffed Eggs is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 hard-cooked eggs
1/2 cup mayonnaise or Miracle Whip
1/4 cup sweet pickle relish, drained
1 Tblsp. honey mustard
1 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
Fresh parsley sprigs, optional
Directions:
Directions:
To cook eggs, cover with cold water in covered saucepan. Bring to a boil. Shut off heat and let stand on burner 10 minutes. Drain off water and cover with cold water. Peel when cool. Best if eggs are a week or two old, shell comes off easier.

Slice egg in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Number Of Servings:
Number Of Servings:
Makes 2 dozen

 

 

 

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