Deviled Eggs with Ham
Eggs may be filled ahead, covered and refrigerated up to 8 hours. At serving time, arrange atop lettuce and sprinkle with reserved egg yolk and ham.
Ingredients
- 4 eggs
- cold water
- 1/2 c. mayonnaise
- 1 tsp. Dijon mustard
- dash white pepper
- 1 tbsp. drained capers, rinsed
- 1/4 c. finely chopped baked ham
- slivered leaf lettuce for garnish
Preparation
Step 1
Place eggs in 2-qt. saucepan. Cover with water. Bring to boiling. Reduce heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand about 30 minutes until cooled. Crack and carefully remove shells. Cut eggs in half lengthwise. Scoop yolks into a bowl. Mash, removing and reserving about 2 tsp. for garnish. Mix mashed egg yolks smoothlu with mayonnaise, mustard and pepper. Fold in capers and ham, reserving about 2 tsp. of the ham for garnish. Mount egg yolk mixture on egg whites. Arrange stuffed eggs on serving plate lined with lettuce. Sprinkle with reserved egg yolk and ham.