Name: Ham and Horseradish Stuffed Eggs
Yield: Makes 12 stuffed eggs
Ingredients: 6 hard-cooked large eggs; 3 tablespoons mayonnaise; 1/2 cup minced cooked ham (about 3 ounces); teaspoon coarse-grained mustard; 1 1/2 teaspoons drained bottled horseradish, or to taste; 1/2 teaspoon fresh lemon juice; cayenne to taste

Recipe information

Yield
Makes 12 stuffed eggs

Ingredients

6 hard-cooked large eggs

3 tablespoons mayonnaise

1/2 cup minced cooked ham (about 3 ounces)

teaspoon coarse-grained mustard

1 1/2 teaspoons drained bottled horseradish, or to taste

1/2 teaspoon fresh lemon juice

cayenne to taste

Preparation

Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.