Post by chief_cook2 on Jan 16, 2003 15:54:32 GMT -6
8-12 hard-cooked eggs, riced or finely chopped
1/2-3/4 cup (125-180 ml) mayonnaise
2 Tbs (30 ml) finely chopped parsley
2 Tbs (30 ml) chopped chives or finely chopped onion
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Tomato wedges and/or sliced black olives for garnish (optional)
Mix all ingredients together in a mixing bowl and pack into a 7-inch
(18 cm) ring mold. Refrigerate for at least 2 hours and unmold before
serving. Garnish with tomato wedges and/or sliced olives if desired.
Serves 4 to 6.
1/2-3/4 cup (125-180 ml) mayonnaise
2 Tbs (30 ml) finely chopped parsley
2 Tbs (30 ml) chopped chives or finely chopped onion
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Tomato wedges and/or sliced black olives for garnish (optional)
Mix all ingredients together in a mixing bowl and pack into a 7-inch
(18 cm) ring mold. Refrigerate for at least 2 hours and unmold before
serving. Garnish with tomato wedges and/or sliced olives if desired.
Serves 4 to 6.