Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    eggs
   1      can           deviled ham -- (4 1/2 oz)
   2 1/2  teaspoons     sweet pickle relish
   2      tablespoons   cider vinegar
   2      tablespoons   sugar
   2      tablespoons   prepared yellow mustard
     1/2  teaspoon      Tabasco sauce
     1/2  teaspoon      fresh ground black pepper
     1/2  teaspoon      salt
                        paprika
                        pimento-stuffed olives

Preparation:

Place eggs in a 10-12 quart Dutch oven. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 minutes. Reduce heat to maintain a low boil. Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once; place into iced water. Peel eggs as soon as they are cool enough to handle. Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2 quart bowl. Place whites on a serving platter; set aside. Add all remaining ingredients except paprika and olives to yolks. Using back of a fork, mash yolks until blended. Using a spoon, fill each white with a portion of filling, rounding off top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2"star tip. Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an olive slice in center of each. Makes 48 stuffed egg halves.