Double-Deviled Eggs
To make a traditional platter of deviled eggs more interesting, this recipe offers three toppings--paprika, black olives, and chopped ham.
Ingredients
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12 eggs, at room temperature
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1/4 cup mayonnaise
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4 teaspoons Dijon mustard
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2 ounces Virginia ham, finely chopped (about 1/2 cup)
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1 teaspoon Worcestershire sauce
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Garnish:
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Ground paprika
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2 tablespoons sliced pitted black olives
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2 tablespoons finely chopped Virginia ham
Directions
1.
Place eggs in large saucepan; add enough cold water to cover eggs. Bring to boiling over high heat. Lower heat to medium; simmer for 10 minutes. Drain in colander; cool under cold running water. Peel. Let cool completely at room temperature.
2.
Cut each egg in half lengthwise; carefully remove yolks and place in bowl. Place whites on work surface.
3.
Add mayonnaise and mustard to yolks; mash with fork until well blended and smooth. Stir in ham and Worcestershire sauce.
4.
Mound scant tablespoon of yolk mixture into hollow of each egg white. Garnish third of eggs with paprika, another third with olives and remaining third with ham.
5.
Make-Ahead Tip: If not serving immediately, do not garnish. Cover filled eggs with plastic wrap; refrigerate up to 6 hours. Garnish when ready to serve.
Nutrition information
Calories 60, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 109 mg, Sodium 107 mg, Carbohydrate 1 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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