DEVILED HAM AND EGGS

Deviled Ham and Eggs image

Enjoy the classic combo of ham and eggs any time of day thanks to this deviled egg recipe. Diced ham makes the reliable party pleaser an even bigger hit.

Provided by By Betty Crocker Kitchens

Time 45m

Yield 24

Number Of Ingredients 10

Ingredients

12 eggs
1/4 cup mayonnaise or salad dressing
1 tablespoon yellow mustard
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
3 oz fully cooked ham, diced
1 jar (2 oz) diced pimientos, drained
1 tablespoon chopped fresh parsley

Steps:

In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 130 mg, Sugar 0 g, TransFat 0 g