- 1 (2 1/4 oz.) can deviled ham
- 8 hard-cooked eggs, chilled and peeled
- 1 teaspoon parsley, very finely chopped
- 1 teaspoon piccalilli, pressed dry
- 1 tablespoon mayonnaise
- 1/4 teaspoon paprika
Slice hard-cooked eggs in half lengthwise; remove yolks to bowl and set whites aside. Mash yolks very fine with fork. Add deviled ham, parsley, piccalilli and mayonnaise. Mix all until smooth. Using table knife, refill egg whites with mixture. Sprinkle paprika over each of stuffed eggs. Chill in refrigerator 1 hour or until firm.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!