Ham and Horseradish Stuffed Eggs
Piping the stuffing into the egg whites makes for a very nice presentation.
6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham
1 teaspoon coarse-grained mustard
1 1/2 teaspoons bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Mash eggs with a fork and stir in remaining ingredients; season with 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.
Makes 12 stuffed egg appetizers.