Ingredients:
10 large eggs
¼ cup finely minced onion
¼ cup finely minced, cooked ham
2 tbsp. country Dijon mustard
1 tbsp. Hellmann’s Mayonnaise
1 tsp. chipotle or cayenne pepper
½ tsp. coarsely ground black pepper
½ tsp. salt.
With needle pierce large end of each egg to depth of 3/8th inch (which helps to center the yolk). Place eggs in large kettle with at least 2 quarts of water. Bring to rolling boil over medium heat, remove from the heat, cover and let stand for 18 minutes. Meanwhile, mince onions and ham.
Peel and halve eggs and remove yolks. Combine ham, mustard, mayonnaise, pepper and salt with 6 of the egg yolks. Blend with fork and form into small round balls, using a measuring or melon baller, and place balls into egg halves. When finished, sprinkle with a little extra chipotle pepper.
