Deviled Eggs With Ham A Kick Recipes

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 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.

DEVILISH GREEN EGGS AND HAM

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the green onion. Taste the egg mixture and add a little salt if needed; pestos differ in salt content.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• To make the topping, in a small bowl, mix together the prosciutto and basil. Drizzle with the oil and toss to coat. Top each egg half with about 1 heaping teaspoon of the mixture.

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.

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.

CLASSIC (WITH A KICK!) DEVILED EGGS

Steps:

• Mix yolks with all other ingredients and taste to adjust seasonings.
• Use more or less of any to suit your taste.
• Sprinkle lightly with paprika.
• Chill thoroughly and serve.

EASY DEVILED EGGS & HAM

Steps:

• Cut eggs in half lengthwise.
• Remove yolks; place in bowl and mash with fork.
• Add ham, pickles, dressing, mustard and pepper; mix well.
• Spoon egg yolk mixture evenly into egg whites.
• Serve immediately or cover and refrigerate until ready to serve.
• Garnish with paprika, if desired.

DEVILED EGGS WITH A KICK!

Steps:

• Cut peeled eggs in half and carefully remove yolks with a small spoon. Set aside eggs on an egg plate or regular serving plate.
• Place yolks in a mixing bowl and mash with a fork.
• Add lemon zest, thyme, mustard, sugar, mayonaise, and green onion.
• Mix. Add salt and pepper, to taste.
• Spoon about 1-2 teaspoons into each egg.
• Sprinkle with shredded cheddar cheese.
• Sprinkle with hot smoked paprika.
• Refrigerate at least one hour.

DEVILED EGGS WITH HAM & A KICK

Steps:

• Peel and cut eggs lengthwise in half.
• Remove yolks and set whites aside. Mash yolks in small bowl and add remaining ingredients; mix well.
• Spoon yolk mixture into egg whites. Garnish with a dash of paprika.