Ham Stuffed Eggs
Makes 12 halves. Recipe is from Cook’s Ham, Inc.
6 hard-cooked eggs, cooled, peeled
1/2 cup finely chopped leftover cooked ham
3 tbls. mayonnaise or salad dressing
11/2 tsps. prepared horseradish
1 tsp. ground dry mustard
1/2 tsp. lemon juice
1⁄8 tsp. salt
1⁄8 tsp. ground black pepper
Ground red pepper
1. Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add ham, mayonnaise, horseradish, mustard, lemon juice, salt and black pepper; mix well.
2. Spoon egg yolk mixture evenly into egg whites. Sprinkle with red pepper; cover.
3. Refrigerate at least 1 hour before serving.