Recipe - Ham And Horseradish Stuffed Eggs

6 Hardcooked large eggs
3 tablespoon Mayonnaise
One half cup Minced cooked ham; (about 3
ounces)
1 teaspoon Coarsegrained mustard
1 One half teaspoon Drained bottled horseradish;
or to taste
One half teaspoon Fresh lemon juice
Cayenne to taste

Cut a paperthin 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.

Makes 12 stuffed eggs

Gourmet April 1995 The Last Touch
Posted to MCRecipe Digest by shade liveoak@polaris.net on Apr 5, 1998