Take your deviled eggs to the next level with this recipe. Finely chopped ham, scallions, and finely chopped dill pickles add amazing flavor and texture to these deviled eggs. Add them to the kids’ lunch boxes or serve them as appetizers.
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
Ingredients
Scale
- 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
- 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 18 minutes.
- Pour off the hot water and cover the eggs with cold water. Peel the eggs under running water.
- 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.
- 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.
- Using a small spoon or scoop, mound the egg yolk mixture into the egg white halves and sprinkle with paprika if desired.
