Deviled Eggs With Deviled Ham Recipes

DEVILED HAM-STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; place in small bowl. Mash with fork.
• Add ham, mayo and mustard; mix well.
• Spoon egg yolk mixture evenly into egg whites. Top each with 1 olive half. Garnish with paprika, if desired.

DEVILED EGGS WITH HAM

Steps:

• Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
• Mash yolks with fork. Add all remaining ingredients except parsley; mix well.
• Spoon about 1 tablespoon egg yolk mixture into each egg white half. Cover; refrigerate until serving time or up to 24 hours.
• Garnish with chopped parsley, just before serving, if desired.

DEVILED HAM AND EGGS

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
• Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
• Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
• Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.

GREEN DEVILED EGGS AND HAM

Steps:

• Puree 6 hard-boiled egg yolks, 1/2 avocado, 1/4 cup mayonnaise, 2 teaspoons dijon mustard, 1 1/2 teaspoons cider vinegar, 1/2 cup chopped mixed herbs, 1/2 teaspoon chopped garlic, and salt and pepper in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.

DEVILED HAM STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

DEVILED HAM STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside.
• In a small bowl, mash yolks with a fork and add the next seven ingredients and mix well.
• Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving .

EASY DEVILED EGGS & HAM

Steps:

• Cut eggs lengthwise in half.
• Remove yolks; place in small bowl. Mash with fork. Add remaining ingredients; mix well.
• Spoon into egg white halves.

RELISH AND HAM DEVILED EGGS

Steps:

• In a medium saucepan place eggs in a single layer. Adding enough water to cover eggs by one inch bring water to a boil. As soon as water is boiling remove from heat, cover saucepan, and let stand 15 minutes. Drain, rinse eggs with cold water and place in a bowl of ice water. Let eggs stand for 10 minutes than drain.
• Remove eggs from water and peel. Cut lengthwise in half and remove the yolks placing them in a medium bowl. Mash yolks until smooth and add mayonnaise and mustard, blend well. Mix in relish, pepper and ham until well combined. Gently spoon mixture into egg white halves and sprinkle each with paprika. Serve immediately or cover and refrigerate until serving time.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.