Liturgical Year : Recipes : Egg Filling

Catholic Recipe: Egg Filling

INGREDIENTS

3 Tablespoons mayonnaise
1 Tablespoon prepared mustard
1/2 teaspoon salt
1/8 teaspoon pepper
4 hard-cooked eggs
1/3 finely chopped black olives

Details

Yield: 1-1/4 cups

Prep Time: 30 minutes

Difficulty: N/A

Cost: n/a

For Ages: n/a

Origin:

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Food Categories (1)

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Often Made With (2)

Feasts (0)

This egg filling is part of the Appetizer Cake.

DIRECTIONS

Blend together 3 tablespoon mayonnaise, 1 tablespoon prepared mustard, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add 4 hard-cooked eggs, finely chopped, and 1/3 cup finely chopped stuffed black olives; mix well. Makes 1-1/4 cups.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965