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|Pen's Deviled Deviled Eggs|
"Spicy brown mustard and deviled ham make these your not-so-traditional deviled eggs."
- 12 eggs
- 1 (four.Five ounce) can deviled ham
- 1 tablespoon highly spiced brown mustard
- 1/4 cup mayonnaise
- 1 pinch black pepper
- 24 slices black olives
- Paprika for sprinkling
|Prep : 20M||Cook : 24M||Ready in : 40M|
- Place egg in a saucepan and cover with bloodless water. Bring water to a boil and immediately cast off from heat. Cover and let eggs stand in hot water for 10 to twelve mins. Remove from hot water, cool, and peel.
- Cut eggs in half lengthwise, location the yolks into a blending bowl, and set the whites apart. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.
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