HAM STUFFED EGGS

HAM STUFFED EGGS 6 eggs, boiled 1/2 cup ham or finely sliced proscuitto, minced 1/2 large Vidalia onion, minced 1 clove garlic, finely minced 2 tablespoons freshly minced parsley 1 tablespoon butter, melted 1/2 teaspoon salt 1/4 teaspoon black pepper pinch of cayenne pepper paprika, for sprinkling (optional) 10 crushed saltines (for coating) 1 egg, beaten (for dipping) olive oil spray

Simmer the eggs slowly for 20 minutes. Cool in cold water; peel and cut into halves, lengthwise. Remove the yolks from the eggs and place in a medium bowl (leaving the white portions intact). To the yolks, add 1 tablespoon of melted butter, 2 tablespoons minced fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a dash of cayenne pepper. Using a fork, mash into a smooth paste, and mix well. Sprinkle with paprika, if desired.

Spoon the mixture into 6 halves of the eggs and smooth it off with a butter knife until the filling is flat. Set asid

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