Post by Emi on Feb 9, 2011 7:27:48 GMT -5
For Ostara
1 dozen hard-boiled eggs, peeled and cut in half.
3 tsp. sour cream
1/4 onion, minced
1 tsp. brown mustard parsley, for garnish
1 tsp. salt Hungarian paprika
1/2 tsp. white pepper
l/2 tsp. sweet basil
1/4 cup juice from a jar of sweet pickles.
Divide yolks and whites, place the yolks in a bowl and whites on a serving tray. Mash the yolks with a fork then mix everything except parsley and paprika in well. Fill each white section with a heaping tsp of yolk mixture. Sprinkle lightly with paprika and garnish with parsley.
1 dozen hard-boiled eggs, peeled and cut in half.
3 tsp. sour cream
1/4 onion, minced
1 tsp. brown mustard parsley, for garnish
1 tsp. salt Hungarian paprika
1/2 tsp. white pepper
l/2 tsp. sweet basil
1/4 cup juice from a jar of sweet pickles.
Divide yolks and whites, place the yolks in a bowl and whites on a serving tray. Mash the yolks with a fork then mix everything except parsley and paprika in well. Fill each white section with a heaping tsp of yolk mixture. Sprinkle lightly with paprika and garnish with parsley.