Stuffed Eggs with Sardines

12 hard-boiled eggs

1 tsp. salt celery

salt to taste

1 can sardines, drained

2 T. lemon juice

1 small grated onion

1 pimento, chopped

1 T. prepared mustard

1/3 c. salad dressing, mayonnaise-type

1 tsp. Tabasco sauce

1/2 c. chopped parsley paprika to taste

Cut eggs in half and remove yolks. Sprinkle white with salt and celery salt. Set aside. Mash or sieve yolks. Mash sardines and sprinkle with lemon juice. Add to yolks, along with onion, pimento, mustard, salad dressing, and Tabasco sauce. Season to taste. Fill egg whites. Garnish or roll in chopped parsley and sprinkle with paprika.

See the full article in the July 1988 issue.

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