1 teaspoon of freshly ground black pepper
Instructions
Shell the eggs and cut them in halves, removing the yolks. Mash them well, combining with the remaining ingredients.
When thoroughly whipped and mashed together, scoop into the whites of the eggs with a spoon.
As a first course, serve 2 halves per person. Arranged with greens and Russian dressing. Alternatively, the recipe
can be doubled and served as a salad course with watercress, Russian dressing, and crisp French bread.
Yield: 6 servings
