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Deviled Eggs with Ham

Deviled Eggs with Ham recipe
Recipe and Photo by Blogger, Liz Mays of www.anutinanutshell.com
Sprinkled with diced red peppers, parsley and paprika, these creamy Deviled Eggs with Ham look great on the holiday table—or the anytime table!
time
prep:
15 min
total:
30 min
servings
total:
24

What You Need

1
 dozen large eggs
6
Tbsp.  KRAFT Bacon Flavored Reduced Fat Mayonnaise
2
tsp.  GREY POUPON Dijon Mustard
1/4
tsp.  black pepper
6
Tbsp.  diced OSCAR MAYER Smoked Ham
1/4
 roasted red pepper, diced small
 Flat leaf parsley (for garnish)
 Paprika

Make It

PLACE eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

SLICE eggs in half lengthwise and remove yolks. Place yolks in separate bowl, and mash together with mayo, mustard, and black pepper. Mix in diced ham.

PLACE heaping spoonfuls of the egg mixture into the hollowed out egg whites, dividing evenly.

GARNISH with diced roasted red pepper, parsley. Sprinkle on paprika.

REFRIGERATE until serving.

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