This was a good way to change up deviled eggs. The pastrami adds a nice flavor and gives this a twist to classic deviled eggs.
6 Hard Boiled Eggs
1/2 Cup light mayonnaise
1 TSP Mustard
4 pastrami slices lightly cooked in butter
Dill for garnish
Salt/pepper to taste
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
Meanwhile, cut pastrami into small squares using a knife or kitchen scissors and cook for one minute on low heat with some butter. Set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks using a teaspoon into a small bowl.
Mash egg yolks with mayonnaise, stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Top with pastrami and fill and serve.
TIP: To cool eggs more quickly, rinse eggs under cold running water.