There were always deviled eggs on our Easter table when I was growing up. I mean, what else are you going to do with several dozen colored eggs, right? Well, here’s an idea… Deviled Ham Stuffed Eggs! Remember that savory spread I made for the Super Bowl? I kept thinking it would make a delicious filling for hard boiled eggs — kind of like deviled eggs?. If only I could get the eggs out of their shell intact…
It never fails. Whenever I make hard boiled eggs that are going in an egg salad, or are getting chopped up for a recipe, they peel like a dream, the shells slipping effortlessly from the whites. However, if my intent is to showcase the whole egg, it’s like the previously cooperative shell gives me a roll of the eyes and mocks, “AS IF!” leaving me with little pock-marked reminders of my own inadequacy. If you have a foolproof method or trick for getting hardboiled eggs to release from their shells easily, please, please, please let me know.
That’s really the toughest part about this dish — peeling the eggs. The rest is a snap! Just pop out the yolks and give them a quick chop and fill the eggs with the deviled ham.
If you have a pastry bag with fun tips, you can use them to pipe the deviled ham into the hollow of the egg. I had lent mine to a neighbor, so I ended up jury-rigging a piping bag by filling a resealable sandwich baggie with the ham spread and snipping off a corner. Presto! Piping bag! A sprinkle of crumbled yolk and a garnish of micro greens or fresh herbs put the finishing touch on this new holiday classic.
- 6 eggs
- 1 cup prepared Savory Southern Deviled Ham (from this site)
- suggested garnishes: (pick 1 or 2)
- chopped egg yolk
- sliced olives
- sliced pepperoncini
- My method for boiling eggs so that you don't get that weird gray-green ring around the yolk, is to put the eggs in a pan, cover them with cool water by about half an inch and bring to a boil. Let the eggs boil for one minute, then remove from the heat and let them rest in the water for 10 minutes. They will be perfectly cooked.
- Rinse the eggs under cool water until you can handle them. Carefully crack the egg shells and peel them. Slice the eggs in half, lengthwise and scoop out the yolk. Roughly chop the yolks with a knife and set aside.
- Fill a pastry bag fitted with a star tip or a ziplock sandwich bag( as described above) with the deviled ham. If using a sandwich bag - seal the bag and trim off a corner so that you can pipe the filling into the egg.
- Fill the eggs with the deviled ham (about 1 1/2-2 tablespoons per half egg). Garnish with chopped egg and/or other garnishes. Serve.
- Can be made several hours in advance, loosely covered and refrigerated until ready to serve.
- Can be doubled or tripled.