Deviled Eggs with Ham
A fun way to enjoy your ham and eggs! Want green eggs and ham? Just
add a dash of green food coloring to the yolk mixture.
8 large eggs
5 tablespoons mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon cayenne pepper
1/4 cup lean, salt-cured or Virginia style ham, cut into small pieces
Place the eggs in a pot of cold water, making sure the eggs are
covered with the water. Place the pot on the stove and cook over
high heat, bringing the water to a boil. Reduce the heat to a simmer
and cook for 15 to 20 minutes.
Immediately take the pot to the sink and pour the hot water off.
Cover the eggs with cold water at once; then peel the eggs. Do not
let the eggs sit before peeling or you may have a difficult time
with them coming out of the shell easily.
Slice the peeled eggs lengthwise. Pop the yolks into a food
processor. Put the whites on your serving platter or deviled egg
dish.
To the yolks, add the mayonnaise, mustard, and pepper. Process with
the cutting blade until smooth. Add the ham and process just until
the ham is finely chopped.
Fill each egg white half with the yolk mixture, evenly dividing the
mixture among the whites. If you want it to look nice, place the
yolk mixture in a pastry bag with a star tip and pipe it into the
egg whites. Sprinkle each deviled egg lightly with paprika. Cover
and refrigerate until ready to serve.
Makes 16 deviled eggs or 8 servings.
1 serving (2 egg halves): 12 g.total fat, 6 g. protein, 1 g. total
carbs, tr fiber, 133 calories
Exchanges: 1 lean meat; 1 fat
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