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

Yield

16 servings

Ingredients
  • 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
Preparation

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.

7 comments:

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!