Classic Deviled Eggs with Ham & Pimiento - Easy Recipe

INGREDIENTS

12 hard-cooked eggs 1 can (4-1/2 ounces) deviled ham 1/3 cup mayonnaise 1/4 cup drained sweet pickle relish 4 teaspoons prepared mustard Salt and black pepper 12 pimiento-stuffed olives, halved Ketchup (optional)

PREPARATION:

1. Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, pickle relish and mustard. Season to taste with salt and pepper.
2. Spoon filling into egg halves. Garnish with olive halves to make "eyeballs."
3. To make extra scary bloodshot "eyeballs," spoon ketchup into small resealable food storage bag. Cut off very tiny corner of bag; drizzle over eggs.

Cutting Corners To save time, use leftover ketchup packets to drizzle over eggs to make bloodshot "eyeballs." This recipe appears in: Halloween NUTRITIONAL INFORMATION: Sodium 368 mg Protein 8 g Fiber trace g Carbohydrate 3 g Cholesterol 223 mg Total Fat 14 g Calories from Fat 75 % Calories 168 DIETARY EXCHANGE: Meat 1 Fat 2-1/2