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Denver Deviled Eggs




Source of Recipe


Betty Crocker Appetizers and Desserts






List of Ingredients



• 12 eggs
  
• 1/2 cup mayonnaise or salad dressing
  
• 1 teaspoon ground mustard
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 2 tablespoons finely chopped red bell pepper
  
• 2 tablespoons finely chopped green bell pepper
  
• 2 tablespoons finely chopped fully cooked ham
  






Instructions



1. Place eggs in 4-quart Dutch oven. Add enough cool water until it reaches 1 inch above eggs. Heat 10 boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs briefly in cold water to prevent further cooking.
   
2. Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Carefully remove yolks and place in small bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, salt and pepper until well blended. Stir in remaining ingredients.
   
3. Carefully spoon yolk mixture into egg white halves.
   






Final Comments


24 appetizers.