Deviled eggs are an appetizer everyone enjoys. This piquant version flavored with ham, mustard, and capers, is also good for lunch salad. Or add sliced cold meats and your favorite breads for a buffet supper.
Eggs may be filled ahead, covered and refrigerated up to 8 hours. At serving time, arrange atop lettuce and sprinkle with reserved egg yolk and ham.
For two servings: half of the ingredients.
For 8 servings: Double the ingredients, but use only 1 1/2 tablespoon capers.
Hot and Cold Appetizers, Section 1, Card 7
Deviled Eggs with Ham
- 4 eggs
- Cold water
- 1/4 cup mayonnaise
- 1 teaspoon dijon-style mustard
- dash white pepper
- 1 tablespoon capers drained and rinsed
- 1/4 cup baked ham or prosciutto finely chopped
Place eggs in 2-quart saucepan. cover with water. Bring to boiling. Reduce heat and simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand about 30 minutes until cooled.
Crack and carefully remove shells. Cut eggs in halves lengthwise. Scoop yolks into bowl. Mash, removing and reserving about 2 teaspoons for garnish. Mix mashed egg yolks smoothly with mayonnaise, mustard, and pepper. Fold in capers and ham, reserving about 2 teaspoons of the ham for garnish. Mount egg yolk mixture in egg whites.
Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yolk and ham.
4 servings MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes