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Egg balls

Recipe from: 2/22/1990 12:00:00 AM
Ingredients 8
Servings 20


  • 6
    eggs, hard-boiled and finely chopped
  • 500
    cooked chicken, finely chopped
  • 250
    smooth cottage cheese
  • a few drops Tabasco sauce
  • 5
    mustard powder
  • salt
  • pepper
  • 30
    crushed crisps or finely chopped parsley for rolling in


Mix the egg, chicken and cottage cheese together and flavour with the Tabasco sauce and mustard powder. Season with salt and pepper. Refrigerate for 15 minutes, then roll into walnut-sized balls. Roll in crushed crisps or chopped parsley and refrigerate until needed. Makes 20 balls.

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