Deviled Eggs with Ham

By CorbettCook

Ingredients

• 8 large hard-boiled eggs
• 1/4 to 1/2 cup sour cream
• 2 teaspoons Dijon-style mustard
• Ground pepper to taste
• 1 tablespoon finely chopped country ham

Preparation

Step 1

Peel eggs and slice in half, squeezing sides gently to pop yolks out. Set white halves aside.
In a small bowl, mash egg yolks. Add 1/4 cup sour cream, mustard, and pepper, stirring to combine. Add sour cream as needed to bring mixture to a pipeable consistently.
Transfer yolk mixture to a pastry bag with a medium fluted tip. Pipe into center of egg-white halves. Top with country ham.