Picnique-Stuffed Eggs
- 8 hard-cooked eggs
- ½ cup mayonnaise
- 1 teaspoon Madeira
- ½ tablespoon Dijon mustard
- ¼ cup cooked shredded lobster meat (or crab meat)
- 1 teaspoon capers, washed of their brine
- 1 teaspoon finely chopped parsley
- grating of fresh lemon rind
- 1 small shallot, well minced
- watercress leaves or fresh dill
- Salt and pepper to taste
Cut eggs in half lengthwise. Remove yolks, crumble in a bowl and mash them with mayonnaise. Add Madeira, mustard, shredded lobster, capers, parsley, lemon rind, shallot and salt. Mix well together. The mixture should be spreadable but not runny. If too dry, add a teaspoon of mayonnaise, and if too wet add another hard-cooked egg yolk. Fill each egg half with a nice amount of stuffing. Dust with a grating of fresh pepper and garnish with a sprig of fresh dill.
- Serves 8.
(YUWO Gourmet Luncheon May 11, 1978, same lunch as fruit ice cream)