Be sure to check out the tips below, which will help cut down your preparation and clean-up time.

Enjoy!!

12 large eggs
1/2 cup mayonnaise (real)
1/2 tsp yellow mustard
1/2 tsp salt
1/2 tsp pepper
1 can deviled ham*
1 jar green olives
2 chopped scallions
Paprika (topping)

Boil and cool the eggs, peeling them as soon as they’re able to handle. Cut the eggs lengthwise, scooping the yolk from the white.

Mix the egg yolks with mayo, mustard, salt, pepper, and deviled ham.

Fill the egg white halves with mixture and top with chopped scallions, a sliced olive and a light dusting of paprika.

*Deviled ham can be found in a small aluminum can wrapped in white paper with a red devil on it in the grocery store.

Secrets to making your deviled eggs fabulous:

– – If you do not have a deviled egg serving dish, try placing the finished egg into cupcake liners. This will keep them from sliding around on the plate and will make it easier for your guests to serve themselves.

– – Very fresh eggs are harder to peel. When making boiled eggs, try purchasing your eggs one week in advance.

– – Put cooked egg yolks in a zip lock bag. Seal and mash. Add remainder of ingredients, reseal, keep mashing until mixed thoroughly. Cut the tip of the baggy and squeeze mixture into egg white. Just throw away bag when done.

– – The night before you boil your eggs, put a few rubber bands around the carton and leave it on it’s side over night. When you boil them, the egg yolk will be perfectly centered, making a more presentable deviled egg!