French-Style Deviled Eggs

Leftover ham from Easter? Check. Too many eggs bought and boiled for dyeing? Check. Result...best deviled eggs ever.

French-Style Deviled Eggs

8 large eggs
1/3 cup minced reduced-fat ham (I used some diced prosciutto that I had in the freezer. You can buy it at warehouse stores, if you can believe it.)
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup toasted bread crumbs
Cooking spray

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool. Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined. Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Garnish with fresh thyme leaves, if desired.