Deviled Eggs with Ham

[Guest guest]

12 large eggs

2 ounces baked ham

2 tablespoons sour cream

1 tablespoon tomato paste

6 fresh dill sprigs

1/4 cup mayonnaise

2 teaspoons hot mustard

salt and pepper

Prep Time: 35 minutes

Cooking Time: 10 minutes

Makes 24 Egg Halves

1. In a small saucepan, cover the eggs with

water. Bring to a boil over medium-high heat.

Reduce the heat to low and simmer for 10 minutes.

Drain the eggs, rinse with cold water, peel, and

cool.

2. Cut the eggs lengthwise in half with a sharp

knife. Remove the egg yolks with a teaspoon, and

place in a bowl or in a food processor. Save the

whites.

3. Coarsely chop the ham and add to the egg

yolks. Add the sour cream and tomato paste. Puree

with an electric mixer or in a food processor.

Finely chop the dill. Stir the dill, mayonnaise,

mustard, and 1/2 teaspoon each salt and pepper

into the egg yolk mixture.

4. Place the filling in a pastry bag fitted with

a medium star tip. Pipe the filling in rosettes

into the egg whites.

5. Place the deviled eggs on a serving platter;

top with garnishes. (See Village Tip below.)

Cover with plastic wrap and refrigerate until

serving.

Per Egg Half: 60 Cal.; 4g Protein; 5g Fat; 1g

Carb.; 130mg Sodium; 109mg Chol.; 0g Fiber.