Ham Stuffed Eggs Recipe

  • 1/2 cup finely chopped leftover cooked Cook's® Bone-in Ham
  • 6 hard-cooked eggs, cooled, peeled
  • 3 tablespoons mayonnaise or salad dressing
  • 1 1/2 teaspoons prepared horseradish
  • 1 teaspoon ground dry mustard
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Ground red pepper
  • Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add ham, mayonnaise, horseradish, mustard, lemon juice, salt and black pepper; mix well.
  • Spoon egg yolk mixture evenly into egg whites. Sprinkle with red pepper; cover.
  • Refrigerate at least 1 hour before serving.
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