Title: Stuffed Eggs a la Polonaise
Categories: Appetizers, Hors d'oeuv
Yield: 1 Servings

6 Hard cooked eggs; shelled
1/2 c Ground Polish ham
1/4 c Mayonnaise
1 ts Dry mustard
1/2 ts Chopped capers
1/2 ts Fresh lemon juice
1/4 ts Salt

Cut eggs in half lengthwise; remove yolks. Mash yolks of eggs with a fork.
Blend in remaining ingredients except egg whites. Refill whites with
mixture. Garnish with paprika or capers. Chill until ready to serve. Makes
12 appetizers.

Recipe by: More Favorite Brand Name Recipes Cookbook

Posted to MC-Recipe Digest V1 #899 by "Crane Walden "
on Nov 11, 1997