Welcome Spring! Actually it’s been gradually moving in since the end of February down here, so at this point we’re on lock! I’m so happy to be smelling the heavenly scent of freshly cut grass and blooming flowers again. Now if only Spring didn’t reawaken those nasty fire ants!
Talking about warmer weather reminds me of the season’s picnics, potlucks and Easter celebrations, all of which call for favorite recipes and traditions. Ever since I was a little girl, deviled eggs have been a part of Easter and Springtime, so I decided to whip up my first batch of the year.
These deviled eggs were made with a little twist though. Since I regularly work with Kraft Foods, I try to keep an eye on their product line for inspiration. When I spotted one of their flavored mayos (and they have several), I knew what to do!
Deviled Eggs with Ham
- 12 large eggs
- 6 tablespoon Kraft Bacon Flavored Mayo
- 2 teaspoon Grey Poupon Dijon Mustard
- 1/4 teaspoon black pepper
- 6 tablespoon diced ham
- 1/4 roasted red pepper diced small
- Flat leaf parsley for garnish
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise and remove yolks. Place yolks in separate bowl, and mash together with mayo, mustard, and black pepper. Mix in diced ham.
- Place heaping spoonfuls of the egg mixture into the hollowed out egg whites, dividing evenly.
- Garnish with diced roasted red pepper, parsley. Sprinkle on paprika.
- Refrigerate until serving.
Don’t you just love how easy deviled eggs are to make?