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25 eggs -- hard boiled
1 cup mayonnaise
1 teaspoon lemon juice -- fresh
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
6 ounces roquefort cheese
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
sliced black olives
pimiento-stuffed green olive
fresh dill weed
How To Prepare:
Halve the eggs lengthwise and remove the yolks or, halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat. Sieve or mash the yolks. Combine yolks, lemon juice, dry mustard, and worcestershire sauce-mix well. Stir mashed cheese into yolk mixture-mix well. Season to taste with salt, white pepper, and cayenne. Spoon into a pastry bag, fitted with a star tip and pipe into egg whites. Garnish as desired. Serve slightly chilled or at room temperature.
NOTES : Carbs for ingredients with no amounts listed are not included in total - adjust accordingly.
Carbs per serving - include all nutritional information if known: