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Prep 20min
Total45min
Servings24
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Ingredients
12
eggs
1/4
cup mayonnaise or salad dressing
1
tablespoon yellow mustard
2
teaspoons sugar
2
teaspoons cider vinegar
1/4
teaspoon salt
1/8
teaspoon pepper
3
oz fully cooked ham, diced
1
jar (2 oz) diced pimientos, drained
1
tablespoon chopped fresh parsley
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Steps
1
In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
2
Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
3
Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
4
Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.
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The eggs can be prepared 5 to 6 hours before serving. Cover and refrigerate until serving time.
Arrange the finished eggs on a bed of shredded fresh carrots.
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