Mushroom-Stuffed Deviled Eggs - cooking recipe

Ingredients

1 doz. large eggs
6 medium sized mushrooms, chopped fine
1 Tbsp. onion, chopped very fine
1 tsp. dry mustard
1 Tbsp. lemon juice
1 Tbsp. chopped parsley
1 Tbsp. seasoned salt
1/2 tsp. seasoned pepper
a sprinkling of paprika
1/4 c. sour cream

Preparation

After you hard-cook the eggs, remove shells under cold running water.
Cut eggs in half, emptying yolks into a small mixing bowl. Next, saute onions and mushrooms in a skillet using a small amount of shortening.
Mix onion and mushrooms with yolks.
Add dry mustard, parsley, lemon juice, seasoned salt, pepper and sour cream.
Using this mixture, fill the empty egg halves.
Sprinkle a little paprika over the top of each egg to give it that really professional look.
Serves 6 to 8.