Title: Eggs Stuffed with Salmon
Categories: Egg Fish Salmon
Yield: 12 Stuffers

9		Eggs; hardboiled
1/3	c	Salmon; cooked & flaked or drained, flaked tinned salmon
3	tb	Mayonnaise
1 1/2	ts	Horseradish
		Salt and pepper to taste

Halve the eggs lengthwise. Remove the yolks from 6 halves, set the empty halves and the untouched half-eggs aside.

In a blender or food processor, pur‚e the yolks with the remaining ingredients, then cover and chill for 1/2 hour.

Remove the remaining yolks from the remaining halves, and keep the half yolks intact. Fill 12 whites with the puree. Set a half-yolk, rounded side up, on top of each filled white, pressing the yolks down slightly. Mince the remaining whites and sprinkle them about the base of the yolks. Garnish with sprigs of dill and serve.

Gourmet magazine, July 1977

MM by Dave Sacerdote From: Dave Sacerdote Date: 08 Aug 97 National Cooking Echo Ä

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