Preparation:
Cut a paper-thin slice off 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.
Just before serving, garnish eggs. |
