6 hard-cooked eggs
1 can deviled ham
1 tablespoon mayonnaise
1 tablespoon sweet pickle relish
green pepper, pimiento, stuffed olives (chopped into strips)
Cut eggs in half and remove yolks. Blend ham, mayonnaise and relish. Fill hollows with mixture and garnish with strips of pepper, pimiento and stuffed olives.
Found in Good Egg Dishes by Ambrose Heath. Published by Faber and Faber Ltd., 1952.
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