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Add a photoServings: 12
Ingredients
- 24 x Large eggs
- 1 can Deviled ham, (4 1/2 ounce)
- 2 1/2 tsp Sweet pickle relish
- 2 Tbsp. Cider vinegar
- 2 Tbsp. Sugar
- 2 Tbsp. Prepared yellow mustard
- 1/2 tsp Tabasco sauce
- 1/2 tsp Fresh grnd black pepper
- 1/2 tsp Salt Paprika Pimento-stuffed olives
Directions
- Place Large eggs in a 10-12 qt Dutch oven. Add in sufficient cool water to completely cover Large eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 min. Reduce heat to maintain a low boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain Large eggs at once; place into iced water. Peel Large eggs as soon as they are cold sufficient to handle.
- Slice peeled Large eggs in half lengthwise; carefully scoop yolks into a 2 qt bowl. Place whites on a serving platter; set aside.
- Add in all other ingredients except paprika and olives to yolks. Using back of a fork, mash yolks till blended. Using a spoon, fill each white with a portion of filling, rounding off top. Or possibly, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2"star tip.
- Pipe filling into whites. Sprinkle stuffed Large eggs with paprika; place an olive slice in center of each.
- Makes 48 stuffed egg halves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 246 | |
| Calories from Fat 155 | 63% |
| Total Fat 17.23g | 22% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 442mg | 147% |
| Sodium 618mg | 26% |
| Potassium 249mg | 7% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.2g | 2% |
| Protein 18.29g | 29% |
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