Deviled Ham & Cheese Eggs
|Hard cooked eggs||6|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Celery seeds||1⁄8 Teaspoon|
|Finely chopped cooked ham||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Ounce (1/4 cup)|
|Butter/Margarine||2 Tablespoon, melted|
|Soft breadcrumbs||2⁄3 Cup (10.67 tbs)|
Cut eggs in half lengthwise.
Remove egg yolks; set egg whites aside.
In a small bowl, use a fork to mash egg yolks.
Stir in mayonnaise, mustard, vinegar, celery seeds, salt, pepper and ham.
Spoon mixture lightly and evenly into egg whites.
Arrange in a 12" x 7-1/2" baking dish; set aside.
Preheat oven to 350°F (175°C).
In a small bowl, combine sour cream and Parmesan cheese.
Spoon about 1 tablespoon sour cream mixture over each stuffed egg half.
In another small bowl, combine butter or margarine and breadcrumbs; sprinkle evenly over sour cream.
Bake for 10 to 15 minutes in preheated oven until topping bubbles.