12 lg Eggs
1/2 lb Mushrooms -- large
1 bn Parsley
Ground black pepper
Mayonnaise

Boil the eggs for 10 minutes or more (until theyre hard) let them cool off
completely.

Chop the mushrooms very finely (a good food processor will help) The goal
is to have about 2 cups of chopped mushrooms for every dozen eggs.

Chop 1/2 cup of parsely (very very fine, food processor type fine)

Cut the eggs in half and take out the yolks. Mix the egg yolks with the
mushrooms, parsly and add a tea spoon full of black pepper. Add 1/2 cup
mayonnaise and stir the whole thing. You should have a grey, mushroomy
paste. Stuff each hollow egg half with heaping teaspoon of the paste. Put a
tiny little bit of mayo on top and stick a parsly leaf on. Refrigerate
before serving. Most people grabbed 3 – 4 halves, so plan accordingly. If
youre handy around the kitchen, 3 dozens of this should not take you more
than 1 hour and you can prepare this hours ahead.

05/27