Ham and Horseradish Stuffed Eggs Recipe

Ham and Horseradish Stuffed Eggs Recipe

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