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Ham and Swiss Deviled Eggs (07.05.12)

Ham and Swiss Deviled Eggs (07.05.12)
Posted at 10:32 AM, Jul 05, 2012
and last updated 2012-07-05 16:52:39-04

by Jennifer Burns, Gossner Foods

  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices cooked ham, diced
  • 2 tablespoons finely shredded Gossner Swiss cheese
  • 2 tablespoons mustard
  • 1/2 teaspoon dried or fresh dill
  • Salt and Pepper, to taste

Place eggs in a 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, and cool. To cool more quickly, rinse eggs under cold running water.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, ham, cheese, mustard and dill. Fill egg white halves with the yolk mixture and refrigerate for at least two hours.