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