Artichoke, Spinach, and Ham Deviled Eggs | | 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) | | | 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. | | |