Serves 5 (4 eggs each)
10 (hard boiled) Eggs
4 Tbsp Low Fat Mayo
4 Tbsp Dijon Mustard
2 baby Dill Pickles, finely diced
4 slices Ham, diced
Put eggs in a single layer, covered with lukewarm water in a pot and boil for 10 minutes. Immediately remove from hot water and transfer to fridge in a container that allows them to be in a single layer. (This will help make the shells easier to remove.) When eggs are completely chilled, shell them and cut in half, lengthwise. Remove all the yolks and set them aside in a medium sized bowl. Mash the yolks with a potato masher. Add the mayo, mustard, pickles and ham then mix until combined completely. I like my deviled eggs a little 'rough' so I don't make my mixture completely smooth-but you could if you like. Add a sprinkle of sea salt and a dash of paprika to each egg. Serve cold.
I love the flavor the pickles and the ham brings to the eggs. They are the first thing to go at potlucks!