Deviled Eggs With Ham

This post may contain affiliate links. See our Privacy Policy.

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!

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

1. 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.
2. Slice the eggs in half lengthwise and transfer the yolks to a bowl. Place the halved whites on a tray or plate.
3. 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.
4. 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

Diana Rattray

The flavor of the ham and some chopped dill pickle make these deviled eggs an excellent party appetizer or lunchtime treat.

No ratings yet

Servings 6 servings

Calories 145

Print Pin It Start Cooking Save Recipe Saved

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Ingredients

  

1x2x3x

• 6 large eggs
• 4 tbsp ham, minced
• 2 green onions, finely chopped
• 1 ½ tbsp finely chopped dill pickle
• 3 to 4 tbsp mayonnaise, or to taste
• 2 tsp dill pickle juice
• ½ tsp prepared mustard
• ⅛ teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• Paprika (optional), for garnish

Recommended Equipment

• 2-quart saucepan with lid

Instructions

Cook ModePrevent your screen from going dark

• Cook the eggs.

  Put the eggs in a 2-quart 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.
  6 large eggs
• 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, 3 tablespoons of mayonnaise, dill pickle juice, and the mustard. Taste and add salt and pepper, as needed. If desired, add more mayonnaise. Mix well.
  4 tbsp ham (minced) | 2 green onions (finely chopped) | 1 1/2 tbsp finely chopped dill pickle | 3 to 4 tbsp mayonnaise (or to taste) | 2 tsp dill pickle juice | 1/2 tsp prepared mustard | 1/8 teaspoon salt (or to taste) | Freshly ground black pepper (to taste)
• 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.
  Paprika (optional) (for garnish)

Nutrition

Calories: 145kcalCarbohydrates: 1gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 195mgSodium: 342mgPotassium: 114mgFiber: 0.2gSugar: 0.4gVitamin A: 321IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword appetizer, deviled eggs, dill pickle, ham, hard-boiled eggs

Tried this recipe?Let us know how it was!