Ingredients
| 4 | hard-cooked eggs, peeled | | 1/3 | cup
spinach and artichoke dip | | 2 | tbsp.
garlic and herb spreadable cheese | | Hot pepper sauce (optional) | | 1 | slice Virginia ham, finely chopped | | Paprika (optional) | | Fresh chopped chives (optional) |
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Directions
 | Cut eggs in half crosswise (not lengthwise as commonly instructed for deviled eggs) to produce 2 round halves. Trim a little off the more pointed end of each half so that they will sit flat on serving dish. |  | Carefully remove yolks from egg halves and mash in a bowl with a fork. Add dip, cheese and hot pepper sauce, if desired; mix until smooth. |  | Add chopped ham and stir until well combined. |  | Spoon mixture evenly into egg whites. |  | Garnish with paprika and chives, if desired. |  | Cover and refrigerate until ready to serve. Serve chilled. |
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