Ham and Dill Pickle Deviled Eggs

Prep Time: 20 minutes (ready in 45 minutes) easy
Servings: 16

8 eggs
1/4 cup mayonnaise
2 teaspoons prepared mustard
1/4 cup finely chopped cooked ham
1 tablespoon dill pickle relish
dash pepper


1) In 3-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1-inch.
Heat to boiling. Immediatly remove from heat; cover and let stand 15 monutes. Drain; rinse
with cold water. Place eggs on bowl of ice water; let stand 10 minutes; Drain

2) Peel eggs; cut lengthwise in half. Remove yolks; place in medium bowl. Add mayonnaise and
mustard; blend well, mashing yolks just until smooth. Stir in ham and relish.

3) Spoon yolk mixture into egg white halves. Serve immediately, or cover and refrigerate until
serving time.