Old Fashioned Stuffed Eggs
12 hard-cooked eggs
1/4-cup sweet pickle relish, drained
1-tablespoon honey mustard
1-teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
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!
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email email@example.com