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from the kitchen of Sharmagne Leland-St. John
6 hard cooked eggs
3 tablespoons grated parmesan cheese
1/4 teaspoon dry mustard
1 teaspoon vinegar
2 tablespoons melted butter
Parsley for garnish
Carefully cut the eggs in half lengthwise.
Remove the yolks. With a fork, mash
the yolks, adding all the above ingredients
with just enough milk to moisten.
Put the mixture in a pastry bag and pipe
into the egg whites. Place a small sprig
of parsley onto each, and chill.
You may add 2 teaspoons curry powder in
place of the cayenne.