“HAM AND CHEESED” DEVILED EGGS

Deviled eggs are so versatile yet so wonderfully simple. I love how you can play with whatever flavors you prefer to create your own perfect deviled egg. For this recipe I decided to go with my favorite sandwich combination: ham and cheese. The combination of sharp Cheddar and salty ham with the slightly sweet yolks is a match made in hard-boiled heaven.

12 large eggs

½ cup light mayonnaise

1 tablespoon plus 1 teaspoon spicy prepared mustard

2 teaspoons Worcestershire sauce

¼ teaspoon ground black pepper

¼ teaspoon salt

1 cup freshly shredded sharp Cheddar cheese

Cooking spray

½ cup diced ham

Place the eggs in a large pot and cover with water. Bring the water to a boil over high heat, and boil the eggs for 12 minutes. Immediately place the eggs in a bowl of ice water to let them cool. Once the eggs have cooled, peel and slice them into halves lengthwise. Carefully remove the yolks, and place them in a medium bowl. Place the whites on a serving tray.

Mash the yolks with a fork, and then mix in the mayonnaise, mustard, Worcestershire sauce, pepper, and salt until the mixture is smooth. Fold in the cheese. Spoon the mixture evenly into the egg white halves.

Heat a skillet over medium-high heat, and spray it with cooking spray. Place the ham in the skillet, and cook and stir until the ham is browned, for 2 to 3 minutes. Top each egg evenly with the diced ham. Keep the deviled eggs refrigerated until you are ready to serve.

MAKES 24 SERVINGS.