Roquefort Deviled Eggs

Course : Eggs
Serves: 50
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Ingredients:

25 large hard boiled egg
1 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
6 ounces roquefort cheese
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
1 teaspoon parsley
1/2 cup sliced black olives
1/2 cup pimiento-stuffed green olive
1 teaspoon fresh dill weed
1 teaspoon chili powder
2 tablespoons caviar
 

Preparation / Directions:

halve the eggs lengthwise and remove the yolks or, halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat sieve or mash the yolks combine yolks, lemon juice, dry mustard, and worcestershire sauce-mix well stir mashed cheese into yolk mixture-mix well season to taste with salt, white pepper, and cayenne spoon into a pastry bag, fitted with a star tip pipe into egg whites garnish as desired serve slightly chilled or at room temperature

 

Nutritional Information:

44 Calories (kcal); 5g Total Fat; (92% calories from fat); 1g Protein; trace Carbohydrate; 5mg Cholesterol; 93mg Sodium


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