This easy-to-prepare dish is an attractive and tempting addition to any buffet luncheon.
12 large hard-boiled eggs, peeled
6 tablespoons homemade mayonnaise
6 tablespoons ricotta cheese
2 tablespoons prepared horseradish
3 tablespoons finely chopped white onion
1 tablespoon plus 1 1/2 teaspoons tarragon, finely chopped
1 teaspoon salt
Slice off the top third of the narrow end of each egg; scoop out the yolks, place them in a medium bowl, and lightly crumble with a fork. Chop 6 of the whites and toss with the yolks. Stir in the mayonnaise, ricotta, horseradish, onion, tarragon, and salt. Fill each of the 6 remaining whole egg whites with 2 tablespoons of egg salad. Transfer the remaining egg salad to a small serving bowl. Chill the filled eggs and egg salad, covered, for at least 1 or up to 4 hours.
(based on individual servings)
Total Fat: 6 g
Saturated Fat: g
Cholesterol: 110 mg
Sodium: 144 mg
Carbohydrates: 1 g
Protein: 4 g
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