Meaux Cajun Deviled Eggs

• 24 hard-boiled eggs
• 4 12 ounces deviled ham
• 2 12 tablespoons sweet pickle relish
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 2 tablespoons prepared yellow mustard
• 12 teaspoon Tabasco sauce
• 12 teaspoon fresh ground pepper
• paprika
• pimento stuffed olive, sliced

1. Slice the hard boiled eggs in half lenghtwise.
2. Place the yolks in a 2 qt bowl.
3. Place whites on serving platter.
4. Set aside.
5. Ad all remaining ingredients except the paprika and olives to yolks.
6. Using fork mash yolks until blended.
7. Use a spoon fill white with a portion of the filling rounding off the top.
8. For an elegant presentation fill a pastry bag with the yolk mix and using a 12 inch star tip pipe it inches
9. Sprinkle filled eggs with paprika and place an olive slice in the center of each.
10. Makes 48 halves.

eggs, ham, sweet pickle, cider vinegar, sugar, yellow mustard, tabasco sauce, ground pepper, paprika, olive

Taken from www.food.com/recipe/meaux-cajun-deviled-eggs-178499 (may not work)