Louisiana Deviled Eggs
24 eggs
4 1/2 oz can deviled ham
2 1/2 T pickle relish
2 T cider vinegar
2 T sugar
2 T prepared mustard
1/2 t Tabasco
1/2 t salt
1/2 t pepper
paprika
olives
Hard-boil eggs. Cool. Slice in half and remove yolks. Combine yolks and deviled ham, pickled relish, vinegar, sugar, mustard, Tabasco, salt and pepper. Mix well. Fill and garnish with paprika and sliced olives.
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