Friday, June 24, 2016

Julie Nixon Eisenhower's Spanish Eggs

Julie Nixon Eisenhower's Spanish Eggs

12 eggs,
12 ounces little shrimp or 2 cans tuna
4 large boiled potatoes, peeled
Mayonnaise with a little lemon juice and salt added

Hard-boil eggs, cut in half and take out yolk. Fill egg whites with shrimp or tuna to which a little mayonnaise mixture has been added. Put all eggs on a platter and cover with a layer of potatoes that have been put through a dicer. Cover this with mayonnaise mixture and then put yolks of eggs over this. Decorate with sliced stuffed olives and a few strips of red pimento pepper.

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