Eastern European Stuffed Eggs

A quick and easy recipe from The Vegetarian Passport by Linda Woolven. Suitable for potlucks and picnics. Time to make does not include refrigeration time.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 4  hard-boiled eggs (shelled and sliced in half lengthwise)
• 1  very small onion, finely chopped
• 1  teaspoon olive oil (optional)
• 1  teaspoon paprika
• 2  tablespoons mayonnaise
• 1 -1 1⁄2 tablespoon lemon juice
•  salt and pepper, to taste

Directions

1. Optional step:.
2. Saute finely chopped onion in the optional oil until tender and soft.
3. Main directions:.
4. Carefully remove egg yolks and place in a small bowl.
5. Mash yolk well and add remaining ingredients, mixing thoroughly.
6. Stuff each egg white with mixture and chill.