Recipe: Cajun Deviled Eggs

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From: Nancy,.SanFran

Cajun Deviled Eggs
Recipe By :Cajun-Creole Cooking
Makes 48 stuffed egg halves.

24 large eggs
1 4.5 oz can deviled ham
2 1/2 teaspoons sweet pickle relish
2 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons prepared yellow mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
paprika
pimiento-stuffed olives

Place eggs in a 10- or 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 1/2"star tip. Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an olive slice in center of each.