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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California Ingredients:
16 hard-cooked eggs |
1/3 to 1/2 cup sour cream |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon ground mustard |
1/2 teaspoon curry powder |
dash worcestershire sauce |
Directions:
1. Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving. Yield: 16 servings.
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