|Recipe from: cubaninthemidwest|
Image credit: Ivonne
“They are called deviled eggs because of the deviled ham.” Ivonne
One dozen hard boiled eggs
4.25 oz can Underwood Deviled Ham
2 heaping tablespoons of mayonnaise
Salt and pepper to taste
Peel you hard boiled eggs and get lengthwise removing the yolk.
With a fork press the yolk to crumble, add the deviled ham and mayonnaise; mix together.
Fill your egg whites with spoonfuls of the mixture.
If you want to get fancy, you can use a pastry bag.
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