My mother would make this recipe as a way of using leftover ham and hard-cooked eggs...they always made the holidays extra special. Childhood memories are made of tasty treats like these.
- 6 hard-cooked eggs
- 3/4 cup finely chopped fully cooked ham
- 1/4 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 2 teaspoons prepared mustard
- 1/8 teaspoon salt
- Dash pepper
- Slice eggs in half lengthwise. Remove yolks to a small bowl; set whites aside. Mash yolks; stir in ham, mayonnaise, relish, mustard, salt and pepper. Spoon into the egg whites. Cover and chill until ready to serve. Yield: 1 dozen.
Originally published as Deviled Ham and Egg Appetizer in Country Pork 1996, p9
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