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Deviled eggs
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| If you're a big fan of deviled eggs, you'll definitely want to ham it up with this original recipe. We've taken this scrumptious staple and kicked it up a notch by adding ham to the mix. Talk about a real people pleaser. 425 SPONSORED: At a glance Main Ingredient | |
| Eggs | |
| Cooking Method Steam Difficulty Easy Course/Dish Breakfast Occasions Brunch Serves 24 Ingredients | |
| 12 | eggs |
| 1 (4.5 oz.) can | deviled ham |
| 1 tbsp. | spicy brown mustard |
| 1/4-cup | mayonnaise |
| 1 pinch | black pepper |
| 24 slices | black olives |
| Paprika for sprinkling | |
Methods/steps
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, and then sprinkle with paprika.
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