Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Makes 12 stuffed eggs Gourmet April 1995 The Last Touch Posted to MC-Recipe Digest by shade
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 267 (77%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 22.9mg||7 %|
|Sodium 683.9mg||24 %|
|Potassium 19.6mg||1 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 21.5g|
|Protein 1g||1 %|
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Calories per serving: 348
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