Old Fashioned Stuffed Eggs

12 hard-cooked eggs

1/2-cup mayonnaise

1/4-cup sweet pickle relish, drained

1-tablespoon honey mustard

1-teaspoon garlic salt

1/2 teaspoon Worcestershire sauce

1/3-teaspoon pepper

Fresh parsley springs, optional

Slice eggs 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. Yield: 2 dozen.

When I see a big plate full of these tasty morsels, something happens to me that I could never understand. I "morph" into a banjo picker mode and I've just got to eat every single one! Pray for me folks!

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