This fabulous recipe was sent to me last summer by Reba, who told me she enjoyed my site and had a recipe that was appropriate to serve 50 (that may seem like a lot of deviled eggs, but I tell you, they don't last long at parties, since everyone loves deviled eggs so much!
Now I have to confess, I haven't actually made this recipe yet. Reason being, I haven't served a crowd large enough to warrant making the whole recipe since Reba sent it to me. And it sounds great, so anyone who does make this, please send me your feedback, I'd enjoy hearing from you, as always.
And a special thank you to Reba, who sent this along. I am adding it to my site just as you sent it. I appreciate your kind words and that you took the time to help others who are creating deviled eggs for a crowd!
24 X-Large eggs
1 cup Fat free Mayonnaise
5 TBSP Dijon Mustard
1 4oz Can Deviled Ham
2 Finely Chopped Scallions
2 Finely chopped Stacks of Celery
1 TSP Celery Salt (Deviled ham has salt already in it, so do not over do salt)
2 TSP Dill Weed
1 Gallon Freezer bag
1 can of whole Olives
5 strips of bacon cooked and crumbled
Place eggs underneath the top of the water, bring to a boil, over Med-High heat. When the water comes to a boil, cook eggs for 10 minutes and remove from heat, but do not remove them from hot water for another 10-15 minutes (This reduces the green gray haze to the outside of the yoke). Run under cold water and peel.
Cut eggs in half lengthwise. Remove yokes, and place in Medium Bowl, and mash up with a fork. Add Celery Salt, Dill Weed, Deviled Ham, Mayonnaise, Mustard, Finely chopped Celery and Scallions Mix well and place in 1 gallon freezer bag. Cut one end of freezer bag for dispensing mixture in egg shells.
Slice Olives and place on top, sprinkle paprika, and crumbled Bacon. Refrigerate until served.