This recipe was part of the Tailgating Recipe Touchdown Challenge which ended Sep 13, 2011 12:00 PM. See winners »

• 6 hard boiled eggs, peeled, halved and yolks removed
• 1 cup good quality ham - ground (I like honey baked)
• 7 TBSP celery - small dice - divided
• 4 TBSP mayonnaise - divided
• 6 TBSP KC MASTERPIECE BBQ Sauce - divided (I used Original)
• 4 tsp. prepared horseradish - drained and divided
• 3 TBSP. pickle relish, drained
• 1/4 tsp. each salt and pepper
• 12 flat parsley leaves or 1-2 TBSP chopped parsley

1. Eggs:  Place eggs in cold water in large pot.  Bring water to a boil.  Turn off heat, cover and let sit for 18 minutes.  Drain and cover with cold water.  Let sit another 18 minutes,  Drain and peel.
2. Ham Salad:  In a medium bowl –    Combine the ground ham, 4 TBSP dice celery, pickle relish, 1 TBSP. mayonnaise, 3 TBSP. KC BBQ Sauce, 2 tsp. drained horseradish.  Mix well.  This can be made 1 -2 days ahead
3. Egg Filling:  In a medium bowl  Mash the egg yolks well, add 3 TBSP. mayonnaise, 3 TBSP. KC BBQ Sauce, 2 tsp. drained horseradish, the salt and pepper.  Combine well.  This can also be made 1-2 days ahead.    If making ahead store the egg white halves on paper towels in a storage container. Refrigerate all components.
4. Fill the crater of the egg with the egg filling  and level it off.  Top with a generous TBSP. of the ham salad.  Top with a parsley leaf or a little of the chopped parsley.