Ham and Horseradish Stuffed Eggs

7 ingredients
4 steps

Ingredients

  • 6 hard-cooked large eggs
  • 3 tablespoons mayonnaise
  • 1/2 cup minced cooked ham (about 3 ounces)
  • teaspoon coarse-grained mustard
  • 1 1/2 teaspoons drained bottled horseradish, or to taste
  • 1/2 teaspoon fresh lemon juice
  • cayenne to taste

Directions

  1. 1
    Cut a paper-thin slice of both ends of eggs and halve eggs crosswise.
  2. 2
    Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.
  3. 3
    Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.
  4. 4
    The stuffed eggs may be made 6 hours ahead and chilled, covered.

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