<http://schema.org/recipeInstructions>
" Slice off the top third of the narrow end of each egg; scoop out the yolks, place them in a medium bowl, and lightly crumble with a fork. Chop 6 of the whites and toss with the yolks. Stir in the mayonnaise, ricotta, horseradish, onion, tarragon, and salt. Fill each of the 6 remaining whole egg whites with 2 tablespoons of egg salad. Transfer the remaining egg salad to a small serving bowl. Chill the filled eggs and egg salad, covered, for at least 1 or up to 4 hours. Serve with Avocado-Lime Sauce (see Related Links) and crackers."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1379/egg-salad-horseradish-tarragon-3489/>