DEVILED HAM DEVILED EGGS

Deviled Ham Deviled Eggs image

Provided by Lee Thayer @LeeNST

Number Of Ingredients 8

6 hard boiled eggs, peeled
3 tablespoon(s) mayo
1 tablespoon(s) red onion, finely diced
1 teaspoon(s) prepared mustard
1/2 teaspoon(s) worcestershire sauce
salt and pepper, as desired
1 can(s) deviled ham, (4 1/2 oz / 120 g)
paprika

Steps:

Cut eggs in half lengthwise, place whites on a plate, and place the yolks in a bowl.
To the yolks, add the mayo, onion, mustard, Worcestershire sauce. Mix together. Taste and season with salt and pepper as desired. Mix in ½ of the canned deviled ham. (I am going to use Andy's Devilish Ham Spread, so will add 2 oz / 56 g)
From the ham still in the can, spoon a little into the bottom of each egg white, using about ½ of the ham that is remaining in the can, (about 1 oz / 28 g if using your own deviled ham)
Spoon the yolk mixture into the whites using all of the mixture. Make a small depression on the top of the filling in each egg with the tip of a spoon.
Now use the remaining ham in the can and place a small amount on top of each egg. (1 oz / 28 g is using your own deviled ham.) Sprinkle with paprika for garnish. Cover and place in the fridge for about 1-2 hours to chill before serving.
Serve and enjoy.