Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 24 half devilled eggs

Ingredients

• 1 lb Johnston’s Ham, Cooked
• 1 Dozen Large Eggs
• ¾ tsp Worcestershire Sauce
• 2 Tbsp Prepared Mustard
• ½ Cup Mayonnaise
• 1 Tbsp Parsley, Finely Chopped
• Salt & White Pepper to taste
• Assorted Fresh Herbs & Vegetable Cut Outs for Garnish

Cooking Directions

1. Cook eggs hard, cool and peel.
2. Cut small amount off end of egg, then cut in half and remove yolk and place into mixing bowl.
3. Place egg white on sheet pan.
4. Put Johnston’s Ham, egg yolk, mayonnaise, Worcestershire sauce, mustard, and parsley into food processor and pulse until smooth.
5. Salt and pepper to taste.
6. Using a piping bag with a large star tip, fill with Johnston’s Ham & egg mix, then pipe into hollow egg whites.
7. Garnish with fresh herbs or colorful vegetable cuttings.
8. Place on platter and serve chilled.