Ham Stuffed Eggs

6 hard-cooked eggs, peeled, halved lengthwise, yolks reserved
1/2 cup minced leftover ham
3 tablespoons mayonnaise or salad dressing
1 1/2 teaspoons prepared horseradish
1 teaspoon ground dry mustard
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
ground red pepper

Mash egg yolks with fork and stir in ham, mayonnaise, horseradish, mustard, lemon juice, salt and pepper.

Fill egg whites with mixture, heaping slightly (about 1 tablespoon each). Sprinkle top with ground red pepper. Cover and refrigerate for at least one hour before serving.

Yield: 12 servings
Source: ConAgra Foods