Ham Stuffed Eggs

Louise Tracy

• 12 eggs, hard cooked
• 2 – 2 1/4 oz. cans deviled ham
• 1/2 c. celery, finely chopped
• 4 Tbsp. mayonnaise
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt

Cut eggs lengthwise, remove yolks, mash. Stir in ham, celery, mayonnaise, salt, pepper and garlic salt. Mix well and chill well. Stuff eggs with mixture.

Yields 24 appetizers.