Ingredients:
5 eggs, hard cooked
1 baking potatoes, cooked, peeled and cubed
1 -2 garlic cloves, minced
3 tablespoons chicken stock, defatted
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon extra virgin olive oil
2 tablespoons scallion tops, minced
1/4 teaspoon ground black pepper
Directions:
Peel the eggs and cut them in half lengthwise. Lift out the yolks. Set aside 2 yolk halves for use in the filling. Discard the remaining yolks or reserve them for another use.
Shave a thin slice off the bottom of each white so it will stand upright. Arrange the whites, cut side up in a large plate.
In a medium bowl, combine the potatoes, garlic and the 2 yolk halves. Mash with a potato masher or the back of a fork until well-blended. Stir in 2 tablespoons stock, 1 tablespoon lemon juice and 1 teaspoon vinegar until well blended.
Add the oil and the remaining 1 tablespoon stock, 1 tablespoon lemon juice and 2 teaspoons vinegar. Beat with a spoon until smooth and fluffy. Fold in 1 tablespoon of the scallions and the pepper.
Using a teaspoon or a pastry bag fitted with a large star tip, fill the egg whites with the potato mixture. Sprinkle the tops with the remaining scallions.
Servings: 10
Time preparation: 15 min.
Time total: 15 min.