Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
8 hard-cooked eggs
1 (3 oz) can chopped, broiled mushrooms
2 tbsp finely cut ripe olives
salt and pepper
1 - Shell eggs and cut in halves.
2 - Mash yolks in bowl.
3 - Add mushrooms and enough mayonnaise to blend smoothly.
4 - Add small amount of pickle relish and the olives.
5 - Blend with fork or spoon until fluffy.
6 - Stuff white halves.
7 - Chill 30 minutes or longer in covered dish.
Makes 16 halves
Serve 2 halves as appetizer, with or without dab of mayonnaise on top.
Garnish eggs with water cress, parsley, or other small green. Capers
sliced pickles, sliced olives, caviar are other good garnishes for stuffed