Instructions: Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.

Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled.

Covered.

Just before serving, garnish eggs.

Makes 12 Stuffed Eggs.

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