Ingredients
12 hard boiled eggs
1 pound of shredded or finely chopped ham (use a quality ham such as a John Morrel (easy-cut)
8 oz (yellow or white) American Cheese (shredded) or use Borden’s four cheese 8 oz package
1 cup Blue Plate mayonnaise
1 tablespoon of yellow mustard
1 teaspoon black pepper
Instructions
NOTE: Reserve ½ cup of shredded cheese for garnishing deviled eggs.
- After peeling your hard boiled eggs, rinse eggs with cold water to ensure that all egg shell fragments are removed.
- Now, pat eggs dry with a clean paper towel.
- Slice eggs in half (long ways) and remove the yoke.
- Place the yokes in a bowl and mash them with a fork or potato masher.
- Add the ham, cheese, mayonnaise, mustard and black pepper to your egg yokes. Then, using a serving spoon, blend ingredients well.
- Now, (using a teaspoon,) spoon the mixture into the holes and build a mound on top of the egg whites. NOTE 1: You are trying to evenly distribute the mixture between the 24 egg white halves, (easier said, than done!)
- Place the deviled eggs on an egg tray, then drizzle the remaining ½ cup shredded cheese on top of the eggs for a garnish.
NOTE 2: Most likely you’ll end up with a little extra mixture and this isn’t a problem. Serve the remaining mixture as a pate on top of your favorite crackers.
