Olive-Stuffed Eggs

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 hard-cooked eggs
  • ½ teaspoon dry mustard
  • 3 tablespoons

Method

  1. Peel the eggs and halve them lengthwise. Remove yolks and press them through a fine sieve into a mixing bowl. Reserve whites.

  2. Add to the egg yolks the mustard, butter, chopped olives, salt and pepper to taste and just enough mayonnaise to bind the mixture. The mixture should be fairly firm.

  3. Using a spoon or pastry tube, fill the rese