Picnic Stuffed Eggs-Taste of Home

By Kathy C.

Originally published as Picnic Stuffed Eggs in Country June/July 2001, p49

Read more: http://www.tasteofhome.com/recipes/picnic-stuffed-eggs#ixzz3LcgBAjtT

Ingredients

• 12 hard-cooked eggs
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish, drained
• 1 tablespoon honey mustard (*I use yellow mustard)
• 1 teaspoon garlic salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• Fresh parsley sprigs, optional (*sprinkle with paprika)

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well.

Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.(*I sprinkle with paprika)
Yield: 2 dozen.

Nutritional Facts
1 serving (2 each) equals 154 calories, 13 g fat (3 g saturated fat), 215 mg cholesterol, 317 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.