Deviled eggs are a cocktail party staple, but the ham in these makes them deliciously different.
1 small can deviled ham
1/4 teaspoon dry mustard
3 or 4 tablespoons mayonnaise
Hard cook the eggs, remove from shells and cut lengthwise into halves. Remove the yolks and mash with a fork. Add ham, mustard and mayonnaise (enough to make mixture creamy) to the yolks and mix until smooth. Fill the whites with the egg yolk mixture.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.