Recipe ingredients and directions:
1 dozen jumbo eggs, boiled, cooled and shelled
1/2 lb mushrooms, finely chopped (about 2 cups)
1 bunch parsly, minced (about 1/2 cup)
ground black pepper
mayonnaise
Cut the eggs in half and take out the yolks. Mix the egg yolks with
the mushrooms, parsly and add a tea spoon full of black pepper.
Add 1/2 cup mayonnaise and blend (mixture will be greyish).
Stuff each hollow egg half with heaping teaspoon of the paste. Put
a tiny little bit of mayo on top and stick a parsly leaf on.
Refrigerate before serving.
Category: Appetizers Recipes