- 6 hard cooked eggs
- 1 teapsoon Worcestershire sauce
- 3/4 teaspoon salad mustard
- 1/2 teaspoon salt
- 2 teaspoons lemon juice or vinegar
- 1/8 teaspoon ground pepper
- 3 tablespoons mayonnaise or salad dressing
- Cut eggs in half, mash yolks fine.
- Combine yolks with remaining ingredients, beat with a fork until smooth.
- Makes 12 stuffed half eggs
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)