Deviled Ham and Eggs

 

6

eggs

1

cup finely chopped cooked ham

1/4

cup fat-free mayonnaise or salad dressing

2

teaspoons sweet pickle relish

2

teaspoons yellow mustard

1

teaspoon vinegar

1

tablespoon chopped fresh chives

• 1 In 3-quart saucepan, place eggs in single layer. Add enough cold water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• 2 Peel eggs; cut in half lengthwise. Into medium bowl, slip out yolks; mash with fork. Stir in all remaining ingredients except chives.
• 3 Spoon yolk mixture into egg white halves. Sprinkle with chives.