Deviled Eggs
- 4 eggs
- 8 ounces cooked ham
- 4 tablespoons grated mild cheese
- 4 tablespoons sour cream
- 2 teaspoons mustard (your favourite)
- salt and pepper
- 2 teaspoons chopped fresh dill or 2 teaspoons chopped chives
- 3 tablespoons breadcrumbs
- 1 ounce butter, melted
- 1 sprig fresh parsley
- Make a small hole into the large end of each egg and lower into boiling water.
- (I have made these many times without putting a hole in the egg).
- As the water returns to a boil, roll the eggs around for 2 minutes to help set the yolks.
- Cook for a further 8 minutes.
- Drain and rinse then leave in cold water until ready to use.
- Shell them, halve them lengthways and carefully remove the yolks.
- Mix the yolks with all of the remaining ingredients, except the breadcrumbs, butter and parsley.
- Pipe or spoon the yolk mixture back into the egg whites.
- Sprinkle over the breadcrumbs and drizzle with melted butter.
- Place under a preheated grill/broiler for about 3 minutes until crisp and golden brown.
- Garnish with parsley.
eggs, ham, mild cheese, sour cream, salt, dill, breadcrumbs, butter, parsley
Taken from www.food.com/recipe/deviled-eggs-15174 (may not work)