Spinach, Artichoke & Ham Deviled Eggs
Recipe Ingredients:
| 4 | hard boiled eggs, peeled | |
| 1/3 | cup | spinach & artichoke dip |
| 2 | Tbsp | garlic & herb spreadable cheese |
| hot pepper sauce (optional) | ||
| 1 | slice deli virginia ham, finely chopped | |
| paprika (optional) | ||
| fresh chopped chives (optional) |
Recipe Instructions:
| 1. | Cut eggs in half crosswise (not lengthwise as commonly instructed for deviled eggs) to produce 2 round halves. Trim a little off the more pointed end of each half so that they will sit flat on serving dish. |
| 2. | Carefully remove yolks from egg halves and mash in a bowl with a fork. Add dip, cheese, and hot pepper sauce, if desired; mix until smooth. Add chopped ham and stir until well combined. |
| 3. | Spoon mixture evenly into egg whites. Garnish with paprika and chives, if desired. Cover and refrigerate until ready to serve. Serve chilled. Yield: 4 servings. |
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