Nadine Martin - 1990
Penny Ashton - 1990
Nice to have:
Paper Muffin Cups
|1||doz||Hard cooked Eggs||>||Cut in half remove yolks.|
|Put the yolks through a sieve using the back of an ice cream scoop or process in food processor until smooth.|
|2||dsh||Salt||>||Add to sieved eggs. Using hand mixer, whip all ingredients until smooth.|
|4||drps||Worcestershire Sauce (optional)|
|C||Best Foods Mayonnaise (6 T. + more if needed)|
|Options:||Split yolk mixture for different fillings (in half for 6 of each)|
|8-10||T||Olives AND/OR Relish (well drained & minced)||>||Amount given is for 12 yolks. Add to yolk mixture.|
|Put into Pastry Bag with Star Nozzle and pipe into egg whites.|
Of course, using a spoon wouldn’t hurt the flavor any either.
Garnish with minced Olives or Sweet Relish, so guests can tell them apart.
|Grandma always puts the halves in Paper Muffin Cups. They are easier to serve AND they don’t slide around on serving plate if you have to take them to a party. |