July 10, 2010

Double Deviled Eggs

12 hard-cooked egg – peeled
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (2.25 ounce) can deviled ham

1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, vinegar, worcestershire, mustard, salt, pepper, and deviled ham. Mix well.
2. Spoon or pipe the filling back into egg white and sprinkle with paprika.
3. Cover and refrigerate at least one hour before serving.

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