These tangy deviled eggs taste like old-fashioned ham salad with pickle relish.
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6 large Land O Lakes® Eggs, hard-cooked, peeled, cooled
1/3 cup finely chopped cooked ham
2 tablespoons mayonnaise or salad dressing
1 tablespoon sweet pickle relish
Chopped fresh parsley, if desired
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
Mash yolks with fork. Add all remaining ingredients except parsley; mix well.
Spoon about 1 tablespoon egg yolk mixture into each egg white half. Cover; refrigerate until serving time or up to 24 hours.
Garnish with chopped parsley, just before serving, if desired.
Cooked ham is an easy way to add flavor to weeknight dishes and after Easter you're bound to have an abundance of leftover ham! We've rounded up some our best whole ham recipes and our favorite ways to use the leftovers.