Recipe:
12 eggs
6 tbs Mayo separated
1 tsp Dijon mustard
1 tsp red wine vinegar
2 dashes hot sauce
1/4 pimento cheese
12 little pieces of ham
Salt to taste
Smoke paprika to garnish
Put eggs in pot and bring to a boil. When begins to boil turn stove off and cover with a lid for 12 minutes. Transfer eggs an ice bath and allow to cool thoroughly.
Peel each egg then cut in half and place 6 egg yolks into two separate bowls and the whites on to a platter. In the first bowl add 4 tbs of the mayo, the Dijon, vinegar, hot sauce and about a tsp of salt. Mash with a fork until smooth. In the second bowl of yolks add the pimento cheese and remaining mayo and mash again until smooth. Scoop both filling into their own sandwich bag and cut a small hole in the bottom corner. Squeeze each filling into half of the egg whites then top the pimento cheese filled eggs with a small piece of ham. Sprinkle with smoked paprika (or plain paprika) and serve.