Deviled Eggs and Ham
- 18 eggs
- 1 5-oz. can chunk lean ham, drained
- 1/3 C. honey mustard dressing
- 1/3 C. mayonnaise
- 1/3 C. sweet pickle relish
Place eggs in a pan and cover with cold water. Bring to a boil and let eggs boil for 10 minutes. Drain hot water and replace with cold ice water. Crack eggs and let sit in cold ice water for 10 minutes. Peel egg shells. Cut each egg lengthwise and separate yolks into a bowl. Arrange egg halves on a platter. Put the ham into the yolks and break down. Add the honey mustard, mayonnaise and pickle relish to ham and yolk mixture. Depending on the size of the eggs you may need to adjust the amount of honey mustard and/or mayonnaise. Beat mixture with an electric hand mixer to combine well. Divide mixture evenly into egg halves. Chill in refrigerator until serving.