Description Edit

Yield: 18 servings.

Ingredients Edit

Stuffed eggs Edit

Directions Edit

  1. Chop 2 green pepper; cut remaining pepper into rings.
  2. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly.
  3. Spoon potato salad onto a large serving platter.
  4. Arrange stuffed eggs and artichoke hearts around edge of platter.
  5. Garnish salad with green pepper rings, olive slices, pickles, and parsley.
  6. Stuffed eggs: cut eggs in half lengthwise; remove yolks.
  7. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper.
  8. Fill egg whites with yolk mixture; chill.
  9. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley.
  10. Top with remaining stuffed eggs with pimiento-stuffed olive slices.

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