Eggs a la Tarcat

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 6 hard cooked eggs
  • ¼ teaspoon prepared mustard
  • ¼ pound chopped ham
  • 1 teaspoon salt
  • ¼ onion chopped
  • A little red pepper


Cut the eggs in half, lengthwise. Remove the yolk. Rub the yolks smooth with the rest of the ingredients, and refill the whites of eggs with this ham mixture. Serve cold on lettuce leaves with a little Mayonnaise, on each egg.