Deviled Ham on Celery
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 32 hors d'oeuvres
- 1/4 cup mayonnaise
- 1/2 teaspoon worcestershire sauce
- 2 tablespoons dijon mustard
- 1/4 cup minced fresh flat-leaf parsley
- Carbohydrate 1 g(0%)
- Cholesterol 2 mg(1%)
- Fat 2 g(2%)
- Fiber 0 g(1%)
- Protein 1 g(3%)
- Saturated Fat 0 g(1%)
- Sodium 96 mg(4%)
- Calories 24
Preparation Trim a thin strip down length of rounded side of each celery rib to form a flat bottom, then rest celery on flat bottom. Cut away curved edges with a large knife to form flat-sided pieces of celery, discarding trimmings. Diagonally cut celery into 32 (1 1/4-inch) lengths. Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife. Stir together finely chopped and minced ham with remaining ingredients and pepper to taste in a bowl, then mound 1 teaspoon of filling onto each piece of celery. Cooks' notes:·Celery can be cut 6 hours ahead and chilled, wrapped tightly in plastic wrap. ·Deviled ham can be made 1 day ahead and chilled, covered.
Preparation Trim a thin strip down length of rounded side of each celery rib to form a flat bottom, then rest celery on flat bottom. Cut away curved edges with a large knife to form flat-sided pieces of celery, discarding trimmings. Diagonally cut celery into 32 (1 1/4-inch) lengths. Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife. Stir together finely chopped and minced ham with remaining ingredients and pepper to taste in a bowl, then mound 1 teaspoon of filling onto each piece of celery. Cooks' notes:·Celery can be cut 6 hours ahead and chilled, wrapped tightly in plastic wrap. ·Deviled ham can be made 1 day ahead and chilled, covered.
