Mama's Deviled Eggs

These Deviled Eggs are one of my mom's signature appetizers.  They are so easy to make and oh so tasty!

12 Large Eggs
1/3 c Mayonnaise
1 4.25 oz can Deviled Ham
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 Tbsp Dijon Mustard
Pinch of Kosher Salt
​Sweet Paprika for Garnish
​
Place the eggs in a large pot and cover with water.  Place a lid on the pot and bring to a boil.  Gently boil the eggs for 5 minutes and then turn off heat.  Let the eggs sit in the pot with the hot water for 15 minutes.  Transfer the eggs to a bowl of cold water and let sit for about 10 minutes.  Drain the water and give the eggs a good shake to help get the cracked.  Peel the eggs, rinse after peeling and place on a paper towel.

Slice each egg in half.  Place the egg whites on a platter and place the egg yokes in a food processor.  Set the platter aside.  Add to the food processor the mayonnaise, deviled ham, garlic powder, onion powder, dijon mustard and pinch of kosher salt.  Pulse until creamy.

Transfer the yoke mixture to a large plastic bag or pipping bag, squeezing all to one corner.  Snip the end off the bag and pipe the yoke mixture into each egg white. Lightly sprinkle with sweet paprika to garnish.

Refrigerate the eggs until ready to serve.