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

1. Make a small hole into the large end of each egg and lower into boiling water.
2. (I have made these many times without putting a hole in the egg).
3. As the water returns to a boil, roll the eggs around for 2 minutes to help set the yolks.
4. Cook for a further 8 minutes.
5. Drain and rinse then leave in cold water until ready to use.
6. Shell them, halve them lengthways and carefully remove the yolks.
7. Mix the yolks with all of the remaining ingredients, except the breadcrumbs, butter and parsley.
8. Pipe or spoon the yolk mixture back into the egg whites.
9. Sprinkle over the breadcrumbs and drizzle with melted butter.
10. Place under a preheated grill/broiler for about 3 minutes until crisp and golden brown.
11. 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)