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Artichoke, Spinach and Ham Deviled Eggs Recipe


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     Artichoke, Spinach and Ham Deviled Eggs

Category   Appetizers
Sub Category   None
Servings   4
Preptime   15 mins.

4 Hard-cooked eggs, peeled
1/3 Cup spinach and artichoke dip
2 Tbsp. garlic and herb spreadable cheese
Hot pepper sauce (optional)
1 Slice Virginia ham, finely chopped
Paprika (optional)
Fresh chopped chives (optional)

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.
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. Spoon mixture evenly into egg whites.
Garnish with paprika and chives, if desired. Cover and refrigerate until ready to serve. Serve chilled.

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