Deviled Ham And Eggs 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 AND EGGS

Steps:

• Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Mash yolks with fork. Add all remaining ingredients except chives; mix well.
• Spoon yolk mixture into resealable food storage plastic bag; seal bag. Cut 1/2-inch hole in bottom corner of bag. Pipe yolk mixture into egg-white halves. Sprinkle with chives.

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.

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.

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-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.

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.

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 EGGS WITH PEAS AND HAM

Steps:

• With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.
• Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.

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 SMOKED HAM SPREAD

Steps:

• Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
• Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
• Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.

DEVILED HAM & EGG CASSEROLE

Steps:

• Trim crusts from bread, cut bread in half diagonally. Toast crusts until lightly browned. Place crusts in a greased casserole dish.
• Combine ham, hard cooked eggs, horseradish and mustard, spoon mixture over crusts.
• Arrange toasted bread slices over ham mixture.
• Mix together beaten eggs, milk, salt and peper, pour over toasted bread slices.
• Refrigerate at least 1 hour to allow the bread to absorb the liquid.
• Bake 325 degrees for 1 hour or until set.

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.

HAM AND EGG SALAD SANDWICH SPREAD

Steps:

• Shred the ham using the shredding blade on a food processor.
• Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
• Refrigerate 2 hours before serving.