Ham Stuffed Eggs (Ww Version)

• 6 eggs, hard boiled, peeled and halved length-wise
• 14 lb lean reduced-sodium ham
• 2 tablespoons pickled pepperoncini peppers, drained
• 3 tablespoons light mayonnaise
• 1 teaspoon mustard
• 12 teaspoon paprika

1. Pop out yolks from eggs and reserve for another purpose or discard.
2. Set egg halves aside.
3. In a food processor mince ham.
4. Add the pepperoncini and pulse using on/off turns 3 times.
5. Add mayonnaise, mustard and paprika and pulse until blended.
6. Spoon mixture into egg halves.
7. Refrigerate covered for up to 4 hours.

eggs, lean reduced, pepperoncini peppers, light mayonnaise, mustard, paprika

Taken from www.food.com/recipe/ham-stuffed-eggs-ww-version-404028 (may not work)