 | | Directions | - 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.
|
|
|
| Ingredients | | - |  | 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 |
| |
| |
