Deviled Eggs with Ham

Title:
Deviled Eggs with Ham

Yield:
4 Servings

Categories:
Pork,
Ham




Ingredients:





     4    Eggs


     1 ts Mustard


          Cold water


   1/4 c  Baked ham; finely chopped


          Slivered leaf lettuce; for


          -garnish


   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