Title: Hungarian stuffed eggs
 Categories: Eggs, Appetizers, Hungarian, Jw
      Yield: 6 Servings
 
      6    Hard-cooked eggs
    1/3 c  Cooked ham; finely chopped
    3/4 ts Dry mustard
    1/4 ts Salt
    1/4 ts Pepper
  3 1/2 tb Thick sour cream
      1 tb Butter; melted
           Paprika
 
  Cut each egg in half length-wise. Remove yolks to a bowl and mash
  them with a fork. Mix in minced ham, mustard, salt and pepper. stir
  in the sour cream. fill the whites with the yolk mixture. Serve hot
  or cold.
  
  To heat, arrange eggs filled side up in a baking dish. Brush the eggs
  with the melted butter and sprinkle them with paprika. Place in a 375
  oven for 5 min to warm through. Serve with forks or cut into halves
  and use toothpicks inserted into each section.
  
  Variations:
  
  Anchovy stuffed eggs: Sub 3 to 6 anchovy fillets for the ham and omit
  the salt.
  
  Mushroom stuffed eggs: Omit the ham and decrease the sour cream to 2
  1/2 tb. Finely chop a 1/4 lb of cleaned mushrooms and cook slowly in
  a small skillet in a little butter until browned and tender. add to
  the egg yolk mixture and proceed.
  
  From the Culinary Arts Institute Cooking Magic Series: Hungarian
  Cookbook. Posted by Jim Weller. Submitted By JIM WELLER