The recipe for stuffed eggs with Worcestershire sauce, mustard, lemon juice and whipped cream. Share with friends: 
Photo of the dish: Levy Brown Time: one 5 min. Difficulty: easy. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 hard-boiled eggs, cut in half and get yolks
- 2 tbsp. l mayonnaise
- 1 tsp not spicy mustard
- 1 tsp worcestershire sauce
- 1 tsp white wine vinegar
- 1/4 tsp paprika, and also for sprinkling
- Juice 1/2 Lemon
- 1 tsp hot sauce
- 1/4 Art. fat cream
- Salt
- Chopped green onion
Recipes with similar ingredients: eggs, mayonnaise, mustard, sauce Worcestershire, wine vinegar, paprika, lemon juice, spicy sauce, cream, green onions
Recipe preparation:
- Grind the yolks into a paste, add mayonnaise, mustard, Worcestershire sauce, wine vinegar, paprika, lemon juice, hot sauce and salt to taste. Beat cream until lush and mix with the yolk mixture.
- Fill the egg whites with the mixture and sprinkle with paprika and green onions.
