Deviled Eggs with Ham

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Title: Deviled Eggs with Ham
Yield: 4 Servings
Categories: Pork, Ham


4 Eggs
1 ts Mustard
Cold water
1/4 c Baked ham; finely chopped
Slivered leaf lettuce; for
1/4 c Mayonnaise
1 tb Drained capers; rinsed
1 ds White pepper

Place eggs in 2 quart saucepan. Cover with water. Bring to boiling. Reduce
heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more
cold water and allow eggs to stand abut 30 minutes until cooled. Crack and
carefully remove shells. Cut eggs in halves lengthwise. Scoop yolks into a
bowl. Mash, removing and reserving about 2 teaspoons for garnish. Mix
mashed egg yolks smoothly with mayonnaise, mustard and pepper. Fold into
capers and ham, reserving about 2 teaspoons of the ham to garnish. Mount
egg yolk mixture in egg whites. Arrange stuffed eggs on serving plate lined
with slivered lettuce. Sprinkle with reserved egg yolk and ham.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz on Mar 29, 1998