Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Cajun Deviled Ham Eggs
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- #82939
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
24 eggs
1 can (4.5 ounce size) deviled ham
1 1/2 tablespoon sweet pickle relish
2 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons prepared yellow mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
paprika
pimento-stuffed olives, sliced
directions
Place eggs in a 10- to 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 10 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 and place into ice water. Peel eggs as soon as they are cool enough to handle. Slice peeled eggs in half lengthwise and carefully scoop yolks into a 2-quart bowl. Place whites on a serving platter and set aside.
Add all remaining ingredients except paprika and olives to yolks. Using the 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-inch star tip and pipe filling into whites.
Sprinkle stuffed eggs with paprika; place an olive slice in center of each.
added by
MomOfFive
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 9, 2007
I have been making these eggs for years, they are the rave every time. I like to put a small sliver of smoked salmon on top of each portion!