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Savory Stuffed Eggs in Mayonnaise

Cut twelve hard-boiled eggs into halves lengthwise. Take out the yolks, put them through a potato ricer and mix them with two tablespoons each of melted butter, anchovy paste and chopped ham. Add half a teaspoon of paprika.

Press this egg paste into each white and lay them together. When ready to serve pour over the dish a tumbler of mayonnaise.