Cajun Deviled Eggs Recipe

• 24 x Large eggs
• 1 can Deviled ham, (4 1/2 ounce)
• 2 1/2 tsp Sweet pickle relish
• 2 Tbsp. Cider vinegar
• 2 Tbsp. Sugar
• 2 Tbsp. Prepared yellow mustard
• 1/2 tsp Tabasco sauce
• 1/2 tsp Fresh grnd black pepper
• 1/2 tsp Salt Paprika Pimento-stuffed olives

1. Place Large eggs in a 10-12 qt Dutch oven.
2. Add in sufficient cool water to completely cover Large eggs.
3. Bring to a full boil over high heat; immediately set a kitchen timer for 12 min.
4. Reduce heat to maintain a low boil.
5. Partially fill a large bowl with water and ice cubes.
6. When timer sounds, drain Large eggs at once; place into iced water.
7. Peel Large eggs as soon as they are cold sufficient to handle.
8. Slice peeled Large eggs in half lengthwise; carefully scoop yolks into a 2 qt bowl.
9. Place whites on a serving platter; set aside.
10. Add in all other ingredients except paprika and olives to yolks.
11. Using back of a fork, mash yolks till blended.
12. Using a spoon, fill each white with a portion of filling, rounding off top.
13. Or possibly, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2"star tip.
14. Pipe filling into whites.
15. Sprinkle stuffed Large eggs with paprika; place an olive slice in center of each.
16. Makes 48 stuffed egg halves.

eggs, ham, vinegar, sugar, yellow mustard, tabasco sauce, fresh grnd black pepper, salt

Taken from cookeatshare.com/recipes/cajun-deviled-eggs-97362 (may not work)