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