Ham And Horseradish Stuffed Eggs

Course : Appetizers
Serves: 1
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6 large hard-cooked large eggs
3 Tablespoons mayonnaise
1/2 Cup minced cooked ham (about 3 ounces)
1 Teaspoon coarse-grained mustard
1 1/2 Teaspoons drained bottled horseradish -- or to taste
1/2 Teaspoon fresh lemon juice
1/2 Teaspoon cayenne to taste

Preparation / Directions:

Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.


Nutritional Information:

296 Calories (kcal); 35g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 14mg Cholesterol; 234mg Sodium

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