Deviated Devil

I had some left over ham from Easter Brunch and decided to use it in a variation of deviled eggs. Both my husband and I love deviled eggs and I wanted to make them this weekend and thought stuffing them with ham would be a great alternative to the basic recipe. These deviled eggs had a great twist and are the perfect way to use up those brightly-dyed Easter eggs and leftover Easter ham.

Ham Stuffed Deviled Eggs

Yield

16 servings

Ingredients

• 8 large eggs
• 1/2 cup minced reduced-fat ham
• 1 tablespoon minced green onions
• 1 tablespoon minced parsley
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons creole mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• paprika
  

Preparation

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise.

Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 6 ingredients (through pepper);

stir until combined.

Spoon about 1 teaspoon yolk mixture into each egg white half. Sprinkle eggs with paprika.