Deviled Eggs with Ham
Low Carbohydrate Recipe
Eggs and ham - we all know how well they go together and these great deviled eggs are no exception!
8 large eggs
5 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
1/4 cup lean, salt-cured or Virginia style ham, cut into small pieces
Place the eggs in a pot of cold water, making sure the eggs are covered with the water. Place the pot on the stove and cook over high heat, bringing the water to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes.
Immediately take the pot to the sink and pour the hot water off. Cover the eggs with cold water at once; then peel the eggs. Do not let the eggs sit before peeling or you may have a difficult time with them coming out of the shell easily.
Slice the peeled eggs lengthwise. Pop the yolks into a food processor. Put the whites on your serving platter or deviled egg dish.
To the yolks, add the mayonnaise, mustard, and pepper. Process with the cutting blade until smooth. Add the ham and process just until the ham is finely chopped.
Fill each egg white half with the yolk mixture, evenly dividing the mixture among the whites. If you want it to look nice, place the yolk mixture in a pastry bag with a star tip and pipe it into the egg whites. Sprinkle each deviled egg lightly with paprika. Cover and refrigerate until ready to serve.
Recipe makes 16 deviled eggs or 8 servings
Serving size: 2 egg halves
Total Fat: 12g; Protein: 6g; Total Carboydrates: 1g; Fiber: trace; Calories: 133 Exchanges: 1 lean meat; 1 fat