#3085 - Deviled Eggs and Ham

(by Shirley McNevich)

8 hard boiled eggs
3 TBSP minced onions (optional)
3 TBSP minced celery
1/2 cup small cubed cooked ham pieces
4 TBSP minced pickles OR pickle relish
2-4 heaping TBSP mayo
1/4 tsp. dill
1-2 tsp. French's yellow mustard (optional)
white sugar if necessary
salt
pepper
finely shredded cheddar cheese (ROOM TEMPERATURE)

Hard boil 8 eggs, then cool and peel eggs. Slice each egg in half lengthwise. Use a fork and remove yolks and place the yolks in a small bowl. Add minced onions, minced celery, cubed ham, pickles/relish, dill, mustard and 2 TBSP mayo to the yolks--stir well. If mixture is too dry, add more mayo and stir again. Taste--if too sour add a little white sugar and stir again. Add salt and pepper if necessary--stir well. Use one heaping tsp. of yolk mixture to fill each egg white half. Place completed deviled eggs on a jelly roll pan (pan with a lip) and sprinkle shredded cheddar cheese over the top of each deviled egg. Turn oven to broil and place deviled eggs under the broiler just until cheese melts. Serve immediately.