Recipe: Dilled Ham Deviled Eggs (1988)

DILLED HAM DEVILED EGGS

To prevent hard-cooked egg yolks from turning dark, plunge the eggs into ice water immediately after cooking.

6 hard-cooked eggs
3 tablespoons mayonnaise or salad dressing
1/4 teaspoon dried dill weed, crumbled
1 1/2 ounces cooked ham, finely chopped

Cut eggs lengthwise into halves; remove yolks. Mash yolks in small bowl. Mix in mayonnaise and dill until smooth. Stir in ham.

Fill each egg white half with about 1 tablespoon of the yolk mixture. Refrigerate 1 to 4 hours before serving to blend flavors.

Makes 12 deviled eggs
From: Recipelink.com
Source: Recipe booklet: Country Cooking, The Best of Favorite Brand Name Recipes, December 20, 1988