Ham Devils (Deviled Eggs)

 Ham Devils are a great variation on traditional deviled eggs, and are perfect to take along on your holiday cook outs. My last post showed you how to cook perfect hard boiled eggs, and now we are ready to turn them into Ham Devils.
Ham Devils is an old classic twist on deviled eggs that I found in the food section of my local paper. It will have everyone fighting for seconds and asking how you made it.

Ham Devils:

Makes enough for 12 deviled eggs:

6 hard boiled eggs
2 Tablespoons Mayonnaise
1 teaspoon Mustard
2 Tablespoons softened Cream Cheese
4 TablespoonsFinely diced/ground ham (Deli ham is fine)
1 teaspoon lemon juice

optional: (I left the first two out)
3/4 teaspoon dill weed
1/2 teaspoon caraway seeds
paprika for dusting the tops

Slice the hard boiled eggs in half length wise and gently pop out the yolks into a mixing bowl. Set egg whites aside for now.

with the back of a fork, gently break up the yolks, till they are in a fine crumbly stage:
Add in all remaining ingredients (except paprika) and mix well to combine:

Spoon or pipe filling into the empty egg white shells:

Dust tops with a sprinkle of paprika. (my paprika got a little out of hand!)
Keep refrigerated till ready to serve.

Jan's tip: Need to transport them and don't have a fancy deviled egg carrier? You can fill the bottom of an airtight container with shredded lettuce, cabbage or alfalfa sprouts and "nest" the eggs in them for a nice secure ride to our party.
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