Spring Hill Ranchs Deviled Ham Deviled Eggs Recipes

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DEVILED HAM-STUFFED EGGS



Deviled Ham-Stuffed Eggs image

Make some party-perfect Deviled Ham-Stuffed Eggs! Deviled ham, hard-cooked eggs, mayo, Dijon mustard and small stuffed olives are all you need.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield Makes 12 servings, 2 deviled egg halved each.

Number Of Ingredients 5

12 hard-cooked eggs
1 can (4.5 oz.) deviled ham
1/2 cup KRAFT Real Mayo Mayonnaise
1 tsp. GREY POUPON Dijon Mustard
12 pimento-stuffed green olives

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.

Nutrition Facts : Calories 190, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 250 mg, Carbohydrate 0.8092 g, Fiber 0 g, Sugar 0.6312 g, Protein 8 g

DEVILED HAM STUFFED EGGS



Deviled Ham Stuffed Eggs image

I make these stuffed eggs once a month for a fellowship meal at church-and I've yet to bring one back home! Different from typical versions, these hard-cooked eggs get a subtle crunch from chopped veggies, and deviled ham adds zing.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 10

8 hard-boiled large eggs
1/4 cup deviled ham spread
1/4 cup finely chopped green onions
1/4 cup sweet pickle relish
1/3 cup finely chopped celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika

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.

Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 278mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

DEVILED HAM STUFFED EGGS



Deviled Ham Stuffed Eggs image

I like to make these deviled eggs different from the typical version. The deviled ham adds an extra zing flavor to the eggs. Enjoy them.

Provided by pink cook

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

8 hard-cooked eggs
2 (4 1/2 ounce) cans deviled ham spread
1/2 cup light mayonnaise
1 teaspoon prepared mustard
1/4 cup green onion, finely chopped
1/4 cup celery, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon paprika

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 .

RANCH-STYLE DEVILED EGGS



Ranch-Style Deviled Eggs image

This is a basic deviled egg with a little twist of ranch.

Provided by Kimberly

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6

6 eggs
¼ cup mayonnaise
1 teaspoon ground black pepper
1 teaspoon ranch dressing mix
1 teaspoon prepared yellow mustard
1 pinch paprika, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 74.7 mg, Sugar 0.3 g

RANCH DEVILED EGGS



Ranch Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

6 large eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons drained horseradish
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
1/4 cup diced English cucumber, plus thin wedges for topping
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill

Steps:

  • Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.
  • Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.
  • Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.

FRIED HAM DEVILED EGGS



Fried Ham Deviled Eggs image

Provided by Tregaye Fraser

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 9

12 large eggs
4 tablespoons unsalted butter
7 slices deli ham (about 4 ounces)
1/4 cup mayonnaise
1/4 cup relish
2 tablespoons Sriracha
Kosher salt and freshly ground pepper
1/2 cup diced roasted red peppers
Microgreens, for garnish

Steps:

  • Place the eggs in a large wide pot and cover with cold water by 1 inch. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain and run under cold water until cool.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Working in batches, add the ham and fry until browned on both sides, 3 to 4 minutes. Remove to a paper towel¿lined plate, then finely chop.
  • Peel and halve the eggs. Carefully scoop out the yolks into a medium bowl and place the whites on a plate. Add the mayonnaise, relish and Sriracha to the bowl with the yolks; season with salt and pepper and mix and mash until smooth (or use a food processor to speed up this process). Stir in about three-quarters of the fried ham.
  • Transfer the yolk mixture to a piping bag and pipe into the egg whites. Top with the roasted red peppers and the remaining fried ham. Garnish with microgreens.

BUFFALO RANCH DEVILED EGGS RECIPE



Buffalo Ranch Deviled Eggs Recipe image

The flavor of ranch and buffalo is absolutely perfect inside of a hard boiled egg.

Provided by Lauren

Categories     Appetizer

Time 10m

Number Of Ingredients 5

12 eggs (hard boiled)
1 Tablespoon buffalo sauce
1½ Tablespoons liquid ranch dressing
2 green onions (chopped)
1 Tablespoon feta cheese (crumbled)

Steps:

  • Peel and half the eggs.
  • Separate the yolks and place them together in a bowl. Mash yolks with a fork until no chunks remain.
  • Add in the buffalo and ranch and mix until smooth.
  • Scoop 1-2 teaspoons of yolk mixture into egg white.
  • Top with green onions, feta cheese, and more buffalo sauce if desired.

Nutrition Facts : Calories 153 kcal, Carbohydrate 1 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 331 mg, Sodium 275 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY DEVILED EGGS & HAM



Easy Deviled Eggs & Ham image

These easy deviled eggs with ham come together quickly, but they're also quick to go at a party.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield 6 servings

Number Of Ingredients 5

3 hard-cooked eggs
3 slices OSCAR MAYER Deli Fresh Smoked Ham, finely chopped
1 CLAUSSEN Kosher Dill Mini Pickle, finely chopped
1 Tbsp. MIRACLE WHIP Light Dressing
1 tsp. GREY POUPON Dijon Mustard

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.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 95 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

DEVILED HAM AND EGGS



Deviled Ham and Eggs image

Enjoy the classic combo of ham and eggs any time of day thanks to this deviled egg recipe. Diced ham makes the reliable party pleaser an even bigger hit.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 24

Number Of Ingredients 10

12 eggs
1/4 cup mayonnaise or salad dressing
1 tablespoon yellow mustard
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
3 oz fully cooked ham, diced
1 jar (2 oz) diced pimientos, drained
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 130 mg, Sugar 0 g, TransFat 0 g

RELISH AND HAM DEVILED EGGS



Relish and Ham Deviled Eggs image

My DH loves deviled eggs and would enjoy the addition of chopped ham. I have always liked dill relish in mine so this will be a winner for us. Recipe from Pillsbury's website. Prep time includes standing time.

Provided by lauralie41

Categories     Toddler Friendly

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

6 eggs
3 tablespoons mayonnaise
2 teaspoons prepared mustard
2 tablespoons dill pickle relish
pepper, to taste
1/4 cup cooked ham, finely chopped
paprika, garnish

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.

Nutrition Facts : Calories 62.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 109.3, Sodium 99.5, Carbohydrate 2, Fiber 0.1, Sugar 0.5, Protein 4

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