Cajun deviled eggs

Yield: 48 Servings

Measure Ingredient
24 \N Eggs
1 can Deviled ham; (4 1/2 oz)
2½ teaspoon Sweet pickle relish
2 tablespoons Cider vinegar
2 tablespoons Sugar
2 tablespoons Prepared yellow mustard
½ teaspoon Tabasco sauce
½ teaspoon Fresh ground black pepper
½ teaspoon Salt
\N \N Paprika
\N \N Pimento-stuffed olives

Place eggs in a 10-12 quart Dutch oven. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 minutes. Reduce heat to maintain a low boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once; place into iced water. Peel eggs as soon as they are cool enough to handle.

Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2 quart bowl. Place whites on a serving platter; set aside.

Add all remaining ingredients except paprika and olives to yolks. Using back of a fork, mash yolks until blended. Using a spoon, fill each white with a portion of filling, rounding off top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a ½"star tip.

Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an olive slice in center of each. Makes 48 stuffed egg halves.

Recipe by: Cajun-Creole Cooking Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Feb 15, 1998

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