Deviled Egg Snack Packs

(6 servings)

	•	6 hard-cooked eggs*
	•	2 tablespoons mayonnaise
	•	2 tablespoons sweet pickle relish
	•	1 teaspoon prepared mustard
	•	1 package (2.5 oz.) smoked, sliced, chopped, pressed cooked ham

Cut eggs in half lengthwise. Place yolks in 1-quart plastic bag. Add mayonnaise, relish, and mustard to bag. Press out air. Close bag and knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2 inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. Place each half on a slice of ham. Turn 2 opposite corners up over the yolk mixture and gently press. Secure with toothpicks, if desired.

Nutritional information per serving of 1/6 recipe: 134 calories, 9g protein,
3g carbohydrate, 10g total fat, 221mg cholesterol, 304mg sodium.

*To hard-cook, place eggs in a single layer in saucepan. Add enough water to come at least one inch above eggs. Cover and quickly bring just to boiling. Turn off heat; remove pan, if necessary. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place in ice water until completely cooled. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.