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.
For brunches, potlucks and picnics deviled eggs are a classic. But classic doesn’t have to mean boring. Dress them up with shrimp or bacon, or kick up the flavor with salsa or spice.