Easter has come and gone! There are some boiled eggs hanging around here so I created a new deviled egg recipe. Ham and eggs are a favorite food combo of mine! So in that same vein, I made Deviled Eggs with Ham.
It all starts with the eggs
I am making 6 boiled eggs to make 12 halves of deviled eggs. There are a bunch of different ways to boil eggs but I use an Instant Pot recipe of a blogger friend of mine. Find the recipe HERE.
Cut all the eggs in half and separate the yolks into a separate bowl. After you add the mayonnaise, mustard, salt, and pepper I mash it all together with a fork. Mash and stir till all the yolk is smooth. If the mix is a little stiff I drip a few drops of water, milk, or pickle juice into it. You want to be able to push it off of the spoon easily. If you are the fancy type you could pipe the yolk into the egg with a cake icing bag but I have always wasted more yolk doing it that way.
Where is the ham in the Deviled Eggs with Ham?
Just looking at the picture you might ask “where is the ham?” in this recipe. That is the special part of this recipe! It is hidden inside the “bowl” of the egg with the yolk mixture laid on top of it, making it a surprise when you bite into it. If I am in a hurry I just mix the ham right into the egg yolk mixture and it is “ham studded” then.
As soon as the yolk touches the ham they stick together. So be careful when you push the mixture off the spoon because you can dislodge the ham out of the “bowl”. That was exactly how the “ham studded” eggs became a thing!
Deviled Eggs with Ham {21 Day Fix}
Ingredients
- 6 large boiled eggs, cut in half, yolks removed
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard, or more to taste
- salt and pepper, to taste
- optional garnish or paprika
- 3 slices chopped nitrite/nitrate-free ham,
Instructions
- After removing the yolk from the egg halves to a bowl. Stir and mash in the mayo, mustard, salt, and pepper and set aside.
- Fill the empty egg halves with chopped ham. Then top each half with a heaping spoon of the egg mixture, covering the ham completely. Garnish with chives and/or parsley or a sprinkle of paprika if you want to. Keep tightly covered in the fridge or serve immediately.
21 Day Fix Container Counts for ½ egg: ¼R, 1 oil spoon
What can you serve with these Deviled Eggs with Ham?
Keeping with the Easter theme I like a good ol’ Classic Carrot Salad! The recipe is HERE.
Another favorite of mine is a Summer Squash Casserole with this crisp sweet salad. The recipe is HERE.
I love Deviled Eggs for lunch at work, feels like a cheat meal! So, satisfying too. Sometimes I will add a 1/2 of a green olive on top too.
Love the ham idea and plan to try this.