By skim Posted May 23, 2015 In Ham, Recipes Devilled Ham & Eggs2015-05-232017-02-09https://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2011/04/devilled-ham-eggs_j.jpg200px200px 0 Devilled Ham & Eggs Print Recipe Servings 24 half devilled eggs Servings 24 half devilled eggs Devilled Ham & Eggs Print Recipe Servings 24 half devilled eggs Servings 24 half devilled eggs Ingredients 1 lb Johnston's Ham cooked 1 dozen large eggs 3/4 tsp worcestershire sauce 2 tbsp prepared mustard 1/2 cup mayonnaise 1 tbsp parsley finely chopped salt & white pepper to taste assorted fresh herbs & vegetable cut outs for garnish Servings: half devilled eggs Instructions Cook eggs hard, cool and peel. Cut small amount off end of egg, then cut in half and remove yolk and place into mixing bowl. Place egg white on sheet pan. Put Johnston’s Ham, egg yolk, mayonnaise, Worcestershire sauce, mustard, and parsley into food processor and pulse until smooth. Salt and pepper to taste. Using a piping bag with a large star tip, fill with Johnston’s Ham & egg mix, then pipe into hollow egg whites. Garnish with fresh herbs or colorful vegetable cuttings. Place on platter and serve chilled. Share this Recipe Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.