1Eggs: 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.
2Ham 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
3Egg 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.
4Fill 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.
Member recipes are not tested by the CHOW food team.