Deviled Eggs

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.

Ingredients

• 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

Directions

• 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.