Print

Deviled Eggs With Ham

Creamy deviled eggs with paprika topping on a dark plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://classic-recipes.com/deviled-eggs-with-ham/