This is another recipe from the cookbook "From a Monastery Kitchen". I followed the recipe mostly as is, except I did not use parsley (but I garnished with fresh basil leaves), and I used slightly less than a cup of asparagus (i did the tips of 1 lb worth, broiled with garlicky olive oil).
8 eggs, hard-boiled
2 tablespoons parsley, minced
1 cup asparagus tips, cooked
1 tablespoon french mustard
mayonnaise
salt and pepper to taste
tomatoes (optional)
olives (optional)
1. Cut the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a bowl. Add the cooked asparagus and parsley and thoroughly mash everything together, or process in a blender until smooth.
2. Add mustard, enough mayonnaise for moisture, salt, and pepper, and blend well. Fill the egg white halves with the mixture and serve with slices of ripe tomato and olive.
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