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Servings: 4-8
Ingredients
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Instructions Peel potatoes, trying to preserve a smooth oval shape. Halve each potato lengthwise; scoop out middle with a melon-baller or teaspoon. Steam or gently boil potato shells just until tender; do not overcook. Place potato shells in ice water. Add a small amount of lemon juice. Peel and halve hard cooked eggs. Remove yolks; mash and combine with mayonnaise until very smooth (electric mixer or food processor can be used). Add mustard, Worcestershire, hot pepper sauce, salt and pepper to yolk mixture; mix shells. Sprinkle with paprika and garnish with parsley. Serve chilled. Makes 48 appetizers |