1 dozen extra large eggs
6 mini baby dill pickles, finely chopped
4 tbsp. mayonnaise with olive oil
4 tsp. Dijon mustard
12 slices smoked ham, finely chopped (optional)

Bring pot of water to boil. Add eggs to water, lower to simmer for 19 minutes. Let eggs cool in refrigerator if not making right away.

Shell eggs and cut in half lengthwise. Remove yolk, place in separate bowl, mash with a fork.

Add pickles, mayonnaise, mustard and chopped ham to yolks. Mix until well blended.

Spoon mixture into a sandwich baggie, cut a small slit in one of the bottom corners. Squeeze mixture into egg centers and sprinkle with paprika.

Note: Place in refrigerator if not serving immediately.

Submitted by: LJ McDaniel