Sunday, April 12, 2009

Deviated Devil

I had some left over ham from Easter Brunch and decided to use it in a variation of deviled eggs. Both my husband and I love deviled eggs and I wanted to make them this weekend and thought stuffing them with ham would be a great alternative to the basic recipe. These deviled eggs had a great twist and are the perfect way to use up those brightly-dyed Easter eggs and leftover Easter ham.

Ham Stuffed Deviled Eggs


16 servings

  • 8 large eggs
  • 1/2 cup minced reduced-fat ham
  • 1 tablespoon minced green onions
  • 1 tablespoon minced parsley
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons creole mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • paprika

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise.

Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 6 ingredients (through pepper);

stir until combined.

Spoon about 1 teaspoon yolk mixture into each egg white half. Sprinkle eggs with paprika.


Gabriela (Gabi With An Eye) said...

My DH says that minced ham with the egg is the traditional deviled egg and yours look divine. TFS!

Jessica said...

Wow, what a GREAT idea for all the leftover ham and eggs we dyed!

teresa said...

Would you know it, I have all the stuff to make these beautiful looking eggs, I'm on it! Great idea!

Jessica said...

I think that deviled eggs are one of my favorite parts of Easter. The addition of ham is absolutely inspired, these are making my mouth water.

MaryBeth said...

I love deviled eggs, although I have never had them with ham and I must say they look great1

Joelen said...

What a great variation to classic deviled eggs!

Rich and Tif Dworianyn said...

My friend and I made these for a party we attended and they were a hit! So delicious! Thanks for the recipe!