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Ham and Horseradish Stuffed Eggs




Source of Recipe


from Sonya on the CelebrateLowCarb list

6 lg eggs; hard cooked
3 Tbsp mayonnaise
1/2 c cooked ham; minced
1 tsp coarse-grained mustard
1 1/2 tsp bottled horseradish; drained (or to taste)
1/2 tsp fresh lemon juice
Cayenne to taste

Halve eggs crosswise.
Force yolks through a sieve into a bowl (or mash with a fork).
Stir in remaining ingredients and salt and pepper to taste.
Transfer filling to a pastry bag fitted with a large decorative tip.
Pipe into whites, mounding it.
The stuffed eggs may be made 6 hours ahead and chilled, covered.
Yield: 12 Halves


*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
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