Recipe - Cajun Deviled Eggs

24 Eggs
1 cn Deviled ham; (4 One half oz)
2 One half teaspoon Sweet pickle relish
2 tablespoon Cider vinegar
2 tablespoon Sugar
2 tablespoon Prepared yellow mustard
One half teaspoon Tabasco sauce
One half teaspoon Fresh ground black pepper
One half teaspoon Salt
Paprika
Pimentostuffed olives

Place eggs in a 1012 quart Dutch oven. Add enough cold water to completely
cover eggs. Bring to a full boil over high heat; immediately set a kitchen
timer for 12 minutes. Reduce heat to maintain a low boil. Partially fill a
large bowl with water and ice cubes. When timer sounds, drain eggs at once;
place into iced water. Peel eggs as soon as they are cool enough to handle.
Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2 quart
bowl. Place whites on a serving platter; set aside.

Add all remaining ingredients except paprika and olives to yolks. Using
back of a fork, mash yolks until blended. Using a spoon, fill each white
with a portion of filling, rounding off top. Or, for a more elegant
presentation, spoon filling into a pastry bag fitted with a 1/2"star tip.
Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an
olive slice in center of each. Makes 48 stuffed egg halves.

Recipe by: CajunCreole Cooking

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Feb 15, 1998