Deviled Ham and Eggs
12 hard-boiled eggs
1 can ((4.5 ounces) deviled ham or ½ cup finely diced ham
2 teaspoons Dijon mustard
1/4 to 1/2 cup mayonnaise
Pinch black pepper
Fresh snipped chives for garnish
Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks. Use a mixer to mix in mustard and ¼ cup mayonnaise. If mixture is too thick, add a little more mayo. Stir in ham and black pepper. Spoon or pipe some of the filling into egg white halves. Garnish each deviled egg with fresh chives. Makes 24 deviled eggs.
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