Assorted Stuffed Eggs
|Hard cooked eggs||6|
|Ham||1⁄4 Cup (4 tbs), small cubes|
|Butter||3 Tablespoon (At Room Temperature)|
|Worcestershire sauce||1 Teaspoon|
|Ground black pepper||To Taste|
1. Divide the eggs in half lengthwise and remove the yolks. Arrange the egg halves on a cake rack and add a cube of ham, olive or pimento to each cavity.
2. Force the egg yolks through a food mill or fine sieve. Add the remaining ingredients and beat well with a wire whisk or, preferably, at high speed in an electric mixer. Beat until the mixture is perfectly smooth. If desired, anchovy paste, minced ham, lemon juice, dry mustard or mixed herbs may be used as flavoring ingredients.
3. Fit a pastry bag with a large star tube and spoon the egg-yolk mixture into it.
4. Hold the pastry bag close to and almost parallel with the cavity. Force the mixture through the tube, moving in a zig zag fashion to form a Turk's head.
Serving size: Complete recipe
Calories 1135 Calories from Fat 888
% Daily Value*
Total Fat 100 g153.1%
Saturated Fat 37.1 g185.3%
Trans Fat 0 g
Cholesterol 1592.6 mg530.9%
Sodium 1212.3 mg50.5%
Total Carbohydrates 6 g2%
Dietary Fiber 0.66 g2.6%
Sugars 4.4 g
Protein 51 g102.7%
Vitamin A 63.7% Vitamin C 1.4%
Calcium 20.4% Iron 27.3%
*Based on a 2000 Calorie diet