Ingredients:

• 24 large eggs
• 1 (4-1/2-ounce) can deviled ham
• 2-1/2 tablespoons sweet pickle relish
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 3 tablespoons Fischer & Wieser Sweet, Sour & Smokey Mustard Sauce
• 1/2 teaspoon Peppers of Key West #1 hot sauce
• Paprika
• Pimento-stuffed olives, sliced

Instructions:

Place eggs in a single layer in a large saucepan or deep skillet. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 10 minutes. Reduce heat to maintain a steady boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once and plunge them into the ice water. Peel the eggs as soon as they are cool enough to handle. Sliced peeled eggs in half lengthwise; carefully scoop yolks into a medium bowl. Place whites on a serving platter and set aside. Add all remaining ingredients except paprika and sliced olives to the yolks. Using the back of a fork, mash yolks and other ingredients until well blended. Be sure that no lumps of unblended yolks remain. Using a spoon, fill each white with a portion of the filling, rounding off the top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a star tip and pipe the filling into the whites. Sprinkle stuffed eggs with paprika; place an olive slice in the center of each. Refrigerate until ready to serve. Makes 48 stuffed egg halves.