Eggs a la Tarcat from The Settlement Cook Book by Lizzie Black Kander
Cut the eggs in half, lengthwise. Remove the yolk. Rub the yolks smooth with the rest of the ingredients, and refill the whites of eggs with this ham mixture. Serve cold on lettuce leaves with a li...
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Fork
- Plate
- Serving platter
Ingredients
- A little red pepper
- ¼ onion chopped
- 1 teaspoon salt
- ¼ pound chopped ham
- ¼ teaspoon prepared mustard
- 6 hard cooked eggs
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