Stuffed Eggs Beyth Mahshi

• 6 hard-boiled eggs
• 1 teaspoon sherry wine
• 6 ounces cooked spinach
• 12 pint herb salad dressing
• 1 tablespoon yoghurt
• 1 teaspoon olive oil
• 1 teaspoon French mustard
• salt and pepper

1. Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.
2. Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning.
3. Mix well together, then fill the whites with mixture.
4. Stand eggs upright on a bed of spinach and add herb dressing.
5. Chill for 1 hour before serving.

eggs, sherry wine, salad dressing, yoghurt, olive oil, salt

Taken from www.food.com/recipe/stuffed-eggs-beyth-mahshi-169558 (may not work)