Perky Stuffed Eggs
|Hard cooked eggs||12|
|Finely chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Finely chopped onion||3 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Dairy sour cream||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Pepper||To Taste (Few Grains Are Required)|
|Dry mustard||1⁄2 Teaspoon|
Using a sharp-pointed knife, cut a saw-toothed line lengthwise around each egg.
Gently pull halves apart and remove egg yolks.
Set whites aside.
Sieve egg yolks or mash them with a fork.
Add the green pepper, olives, onion, parsley, and a mixture of the remaining ingredients; mix well.
Fill the egg whites with egg yolk mixture.
Cover; chill thoroughly.