Sunday, March 14, 2010

Stuffed Eggs Beyth Mahshi

6 hard-boiled eggs
1 teaspoon sherry
6 oz. cooked spinach
1/2 pint herb dressing
1 tablespoon yoghurt
1 teaspoon olive oil
1 teaspoon French mustard
Salt and pepper
Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.

Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright on a bed of spinach and add herb dressing. Chill for 1 hour before serving

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