Place eggs in sauce pan, add water to 1 inch above.
Bring water to boil, then cover and remove from heat. Let sit for 12 minutes, then drain & run under cold water until cool enough to handle. Peel eggs.
Cut each egg ib half lengthwise and carefully remove yolks, collecting them in a food processor.
Set whites aside on a serving platter.
To the yolks, add the ham, mayo, mustard, worcestershire sauce, onion powder, pickle and hot sauce.
Pulse mixture until mostly smooth, then season with salt and pepper.
Spoon yolk mixture into a zip-close plastic bag. Use scissor to snip off one of the bottom corners about 1/2 inch up.
Pipe the filling into each egg white.
Garnish with a pinch of paprika and chopped parsley
Originally Submitted
3/26/2012
0 Out of 5 from
0 reviews
You can add this Deviled Ham Eggs recipe to your own private DesktopCookbook.