We never really ate deviled eggs when I was growing up. This could have been in part because my one grandma passed down a freaky high cholesterol gene to almost everyone in her path. Eggs were evil. They were only used for the occasional baking project and the annual Easter egg dyeing. My other grandma had a phobia of anything containing mayonnaise - especially if it involved a picnic or potluck. Where mayonnaise resided, salmonella surely lurked. I know. It's a miracle I turned out at all.
Down South, deviled eggs are brought to every occasion - Birthdays .... Thanksgiving ..... Halloween ..... Bunco...... Seriously. They're a staple.
I love this version because they're colorful and look fancy enough to serve to guests no matter where you live! And new research shows that an occasional egg is not going to kill you. It may actually be good for your heart!
Deviled Ham and Eggs
By Rachel @ Simple Girl
6 large eggs, hard boiled and peeled
3 Tablespoons Light Miracle Whip (or Mayonnaise, if you prefer!)
1 Tablespoon sweet pickle relish
1 teaspoon prepared mustard
1/4 cup finely diced ham (1/8 inch cubed)
Green onion for garnish
Barbeque sauce for drizzling
Halve 6 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pick relish and mustard. Add in 3 tablespoons of the diced ham. Put mixture into a quart sized bag and snip the corner 1/2 inch. Squeeze about 1 tablespoon of mixture into each of the egg white halves. Garnish with remaining 1 tablespoon of diced ham and snippets of green onion. Pour 2 Tablespoons of barbeque sauce into a a quart bag. Make a tiny snip in the corner (about 1/8 inch) and drizzle the barbeque sauce on top of the eggs. Refrigerate until ready to serve.
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