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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Summer picnics and potlucks would hardly be complete without a platter of these creamy appetizer. I serve this classic version of this hearty finger food at many gatherings. These have a month-watering filling that includes mustard and mayonnaise.—Velma Berger, Nappanee, Indiana Ingredients:
8 hard-cooked eggs |
1/2 cup mayonnaise |
1 tablespoon milk |
1 teaspoon prepared mustard |
1/4 teaspoon salt |
paprika |
Directions:
1. Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, milk, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Yield: 8 servings.
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