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Deviled Eggs and Ham

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• Servings: 12
•  6 hard boiled eggs
•  ¼ cup diced cooked ham
•  2 tbsp mayo
•  2 tsp relish
•  1 tsp salt
•  ½ tsp pepper
•  2 tsp mustard
•  1 tsp vinegar
•  1 tbsp finely chopped onion
•  ¼ celery stalk, finely chopped
•  Paprika

De-shell eggs. Cut in half and remove yolks. Place the yolks in a bowl and the whites on a platter. Combine remaining ingredients except for the paprika. Spoon the mixture into the empty whites. Sprinkle each egg with paprika. Store in fridge.