Deviled Eggs With Ham
Deviled eggs with chopped ham and dill pickle—easy, flavorful, and great for parties or lunch.
Deviled eggs are a classic, and this version brings in extra flavor and texture with finely chopped ham, dill pickles, and green onions. They’re creamy, tangy, and just salty enough—perfect for holidays, lunchboxes, or potlucks.
With a short ingredient list and minimal prep time, they’re just as great for everyday snacks as they are for entertaining. Sprinkle a little paprika on top, and they’re ready to go!
Why You’ll Love It
Extra flavor boost. Ham, dill pickle, and green onions take basic deviled eggs to the next level.
Quick and easy. Just 15 minutes of prep and no fancy tools needed.
Perfect for any occasion. Great as party appetizers, picnic snacks, or lunchbox fillers.
Make ahead friendly. Can be prepared in advance and stored until ready to serve.
Ingredient Notes
- Eggs: Large eggs, hard-boiled and peeled—use older eggs for easier peeling.
- Ham: Use finely minced leftover ham, deli ham, or country ham for a salty bite.
- Dill pickle & juice: Adds tang and moisture to the filling—finely chop for the best texture.
- Green onion: Adds mild sharpness and color—use both white and green parts.
- Mayonnaise: Use to your preferred creaminess; start with 2 tablespoons and adjust.
- Mustard: Adds a touch of acidity and classic deviled egg flavor.
- Paprika: Optional garnish, but adds color and a hint of flavor.
Steps to Make Deviled Eggs With Ham
- Start by hard-boiling the eggs. Cover them with water in a saucepan, bring to a boil, then remove from heat and let stand, covered, for 18 minutes. Cool the eggs in cold water and peel.
- Slice the eggs in half lengthwise and transfer the yolks to a bowl. Place the halved whites on a tray or plate.
- Mash the yolks with chopped ham, green onions, pickles, mayonnaise, pickle juice, and mustard. Season to taste with salt and pepper, and add more mayo if needed for a creamy texture.
- Spoon or pipe the mixture into the egg white halves. Sprinkle with paprika if desired and chill until ready to serve.
Recipe Variations
- Make them smoky. Use smoked ham or a dash of smoked paprika for added depth.
- Add heat. Stir in a bit of hot sauce or finely chopped jalapeño.
- Swap the meat. Try chopped cooked bacon or prosciutto instead of ham.
Serving Suggestions
Picnic Pairings
- Fried chicken or crispy chicken tenders
- Pasta salad (Italian, creamy, or vinaigrette-based)
- Coleslaw — adds crunch and contrast
- Pickles or a pickle tray
- Watermelon wedges or fruit salad
Lunch Plates
- Ham or turkey sandwiches
- Chicken salad (on greens or in a sandwich)
- Cold roast beef or deli meat platter
- Green salad or side Caesar
Parties and Potluck Dinners
- Charcuterie board — deviled eggs add creamy texture among meats and cheeses
- Stuffed cherry tomatoes, olives, or marinated veggies
- Sliders — beef, pulled pork, or chicken
- Shrimp cocktail — cold dishes that pair well visually and in flavor
Deviled Eggs With Ham
The flavor of the ham and some chopped dill pickle make these deviled eggs an excellent party appetizer or lunchtime treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Snacks, Appetizers, Eggs
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 large eggs
- 4 tablespoons minced ham
- 2 green onions (finely chopped)
- 1 1/2 tablespoons dill pickle (finely chopped)
- 3 tablespoons mayonnaise (or to taste)
- 2 teaspoons dill pickle juice
- 1/2 teaspoon prepared mustard
- Dash salt
- Dash pepper
- Garnish: paprika
Instructions
- Cook the eggs. Put the eggs in a medium saucepan and cover with water to about an inch above the eggs. Cover the saucepan and place it over high heat; bring to a full rolling boil. Remove the pan from the heat and let stand, covered, for 12 to 14 minutes.
- Cool and peel. Pour off the hot water and cover the eggs with cold water. When they’re cool enough to handle, peel them under running water.
- Slice the eggs and remove the yolks. Slice the eggs in half (lengthwise). Scoop the egg yolks into a medium bowl and place the egg white halves, cut side up, on a tray or egg plate.
- Mix the filling. With a fork, combine the yolks with the ham, finely chopped green onions and dill pickle, 2 tablespoons of mayonnaise, dill pickle juice, and the mustard. Taste and add salt and pepper, as needed. If desired, add more mayonnaise. Mix well.
- Fill the egg whites. Using a small spoon or scoop, mound the egg yolk mixture into the egg white halves and sprinkle with paprika if desired.
Nutrition
- Serving Size:
- Calories: 135
- Sugar: 0.6 g
- Sodium: 314.6 mg
- Fat: 10.6 g
- Carbohydrates: 1.2 g
- Fiber: 0.4 g
- Protein: 8.2 g
