Directions:
Place Eggs in pot of water & heat to a rapid boil. Turn down flame until Eggs are at a very light boil & boil
Eggs for 10 minutes.
Cool the Eggs down Rapidly with Cold water & add Ice if available. Allow Eggs to chill for at least 10 minutes before
attempting to peal.
Note: eggs will peel easier if left in refrigerator for a day or two & peeled under a small stream of water from the tap.
Peel shells off eggs & rinse well.
Slice eggs length ways in half.
Remove Yokes into a bowl.
Add into bowl with the Yokes, Mayonnaise, Mustard, Sugar, Vinegar, Meat, a dash of Paprika, and Salt & Pepper to taste.
Chill mixture in bowl for 1 hour if possible.
With a spoon, scoop mixture into egg halves as evenly as possible until mixture is all used.
Keep cool until ready to serve.
Place filled egg halves on plate & sprinkle with Paprika, just before serving.
Makes 24 pieces & great for 8 to 10 people, as most people will take 2 to 4 halves.
Hint from Isabelle:
Use Shrimp instead of Ham for a great variation.
