Stuffed Eggs by Paula Dean – Traditional Appetizer on holiday table and the most common in South American кухне. 
Time: 25 мин. Complexity: easy Servings: 14 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 7 hard boiled and peeled eggs of category CO
- 1.5 tbsp. l Relish sauce with pickled vegetables and cucumbers
- 1/4 Art. mayonnaise
- 1 tsp ready mustard
- Salt and pepper to taste
- Paprika, for decoration
- Sliced pickled gherkins for decoration
- Hot peppers, for decoration
Recipes with similar ingredients: eggs, vegetable relish, mayonnaise, mustard, paprika, chili pepper, pickled cucumber
Recipe preparation:
- Cut 7 eggs in half lengthwise. Remove the yolks and put in a small bowl. Mash the yolks with a fork and mix with mayonnaise, Relish sauce and mustard. Add salt and pepper to taste.
- Fill the egg whites evenly with the yolk mixture. Decorate paprika, pickled cucumbers and peppers. Cover and store an appetizer of eggs in the refrigerator.
