Fancy Stuffed Eggs

Class of 1956

• 6 hard cooked eggs

Filling:

• 1/2 tsp dry mustard or Dijon mustard
• 1/2 tsp salt
• 1/4 tsp white pepper
• 3 Tbsp mayonnaise
• Paprika or minced parsley

Shell and cut eggs in half, lengthwise. Remove egg yolks and mash. Blend in filling ingredients. Place in pastry tube and refill egg whites. Garnish with paprika or minced parsley.

Yield: 12 stuffed eggs