Deviled Ham Stuffed Eggs

This is an old recipe often served for Sunday supper.

1 dozen hard-cooked eggs

Salt and pepper

1 (4.25-ounce) can deviled ham

Dash of grated onion

White Sauce (recipe on page 136)

Breadcrumbs

Cut the eggs in half and separate the yolks from the egg whites. Mash the yolks. Preheat the oven to 350°. Salt and pepper the yolks and then mix them with the deviled ham. Add the grated onion. Stuff the egg whites with this mixture. Place the eggs in a baking dish and cover with the white cream sauce and breadcrumbs. Bake for 20 minutes to heat through and brown the breadcrumbs.

YIELD: 15 SERVINGS