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Cajun Deviled Eggs

24 Eggs
1 cn Deviled ham; (4 1/2 oz) 2 1/2 ts Sweet pickle relish
2 tb Cider vinegar
2 tb Sugar
2 tb Prepared yellow mustard
1/2 ts Tabasco sauce
1/2 ts Fresh ground black pepper
1/2 ts Salt
Paprika
Pimento-stuffed olives


Place eggs in a 10-12 quart Dutch oven. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 minutes. Reduce heat to maintain a low boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once; place into iced water. Peel eggs as soon as they are cool enough to handle. Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2 quart bowl. Place whites on a serving platter; set aside.


Add all remaining ingredients except paprika and olives to yolks. Using back of a fork, mash yolks until blended. Using a spoon, fill each white with a portion of filling, rounding off top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2"star tip. Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an olive slice in center of each. Makes 48 stuffed egg halves.



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