Wednesday, November 15, 2017
6 hard-cooked eggs, shelled
2 tbsp cream or mayonnaise (I like whipped dressing)
1-1/2 tsp vinegar (I prefer a couple of drops of Tabasco
dash of pepper
3/4 tsp prepared mustard
1/2 tsp Worcestershire sauce (optional)
1/4 tsp salt
Cut eggs in halves lengthwise. Remove yolks; fork through a sieve. Add seasonings and beat until smooth and fluffy.
Fill egg whites with the mixture. I use a piping bag. Garnish tops with a dash of paprika, chopped parsley, or chopped chives.