Stuffed Eggs
Instructions:
Stuffed eggs are make-ahead appetizers that work as well with large as with small groups. 6 large eggs 1â„4 cup mayonnaise 1 tablespoon milk 1â„8 teaspoon salt
Makes 12 appetizers. Prep: 30 minutes Cook: 10 minutes plus standing
- In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Peel eggs.
- Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, finely mash yolks. Stir in mayonnaise, milk, and salt until evenly blended. Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.
- Place egg whites in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon egg-yolk mixture into pastry bag fitted with star tip or zip-tight plastic bag with one corner cut off. Pipe about 1 tablespoon yolk mixture into each egg-white half, or simply spoon mixture. Cover eggs and refrigerate up to 4 hours.