Title: Peanutty Stuffed Eggs
Categories: Cheese Southern Appetizer
Yield: 3 Servings

3		Eggs; hard-cooked
1	tb	Peanut butter; smooth or crunchy
1 1/2	tb	Mustard, prepared

Cut eggs in half lengthwise. Carefully remove yolks and blend with peanut butter and mustard. Spoon mixture into whites. Cover and chill thoroughly.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

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