I think I blacked out on Sunday and ate these like they were grapes.
This led to serious food coma.
But heyyyyyy. It was Easter! Which means it didn't count.
These were Delta Magazine's version. Different than the ones I'm used to but still pretty darn tasty. Give them a try!
Classic Stuffed Eggs
from Delta Magazine Cookbook
6 hard boiled eggs
3 tbl of butter, room tempreture
1 tsp worchestershire suace
1 tbl maynoaise (Hellman's recomended)
1 tbl of dijon mustard
juice of half a lemon
1/8 tsp of ceyanne pepper
salt and pepper
Remove the shells from the eggs, remove the yolks from the whites. Line the whites up on a pretty serving piece.
Grate the yolks into a large bowl. Add the rest of the ingredients except for the paprika. Beat until smooth and fluffly. Place the mixture into a ziplock bag, cut one of the corners off and pipe it into the egg whites. Sprinkle with paprika.
Makes 12 eggs