Deviled Ham Spicy Deviled Eggs

Double Deviled! This recipe makes enough for a crowd. Great for football parties and picnics.

12 uncooked eggs
1 (4.5 ounce) can deviled ham
1 tablespoon spicy brown mustard
1/4 cup mayonnaise
1 pinch of black pepper
24 slices of black olives
Paprika (enough for sprinkling on top)

1. Place eggs in a large saucepan or kettle and cover with cold water.
2. Bring the water to a boil and immediately remove from the heat.
3. Cover and let eggs stand in hot water for about 10 to 12 minutes.

4. Drain hot water cover with very cold water.
5. Peel eggs under cold running water, this makes peeling easier and makes a much better looking white.
6. Cut eggs in half, lengthwise, remove yolks and place in a small mixing bowl.
7. Set whites aside.
8. Mash eggs yolks until smooth. Add the deviled ham, mustard, mayonnaise and black pepper, mix well.
9. Spoon filling into egg white halves.
10. Garnish each half with an olive slice and sprinkle with paprika.