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Deviled Ham Stuffed Eggs

Deviled Ham Stuffed Eggs | Garlic + Zest
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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.  

 

Deviled Ham Stuffed Eggs | Garlic + Zest

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.

 

Deviled Ham Stuffed Eggs | Garlic + Zest

If you have a foolproof method or trick for getting hardboiled eggs to release from their shells easily, please, please, please let me know.

 

Deviled Ham Stuffed Eggs | Garlic + Zest

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.

 

Deviled Ham Stuffed Eggs | Garlic + Zest

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!

 

Deviled Ham Stuffed Eggs | Garlic + Zest

A sprinkle of crumbled yolk and a garnish of micro greens or fresh herbs put the finishing touch on this new holiday classic.

 

Deviled Ham Stuffed Eggs | Garlic + Zest

 

deviled ham stuffed eggs | Garlic + Zest

Deviled Ham Stuffed Eggs

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 83kcal
You've never had deviled eggs like this before!  Stuffed with deviled ham and garnished with hard boiled egg yolks!
Print Recipe

Ingredients

  • 6 eggs
  • 1 cup Savory Southern Deviled Ham from this site

Suggested Garnishes - pick 1 or 2

  • hard boiled egg yolk chopped
  • parsley
  • microgreens
  • pepperoncini sliced
  • chives
  • paprika
  • olives sliced

Instructions

  • 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.

Notes

Can be made several hours in advance, loosely covered and refrigerated until ready to serve.
Can be doubled or tripled.

Nutrition

Calories: 83kcal | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 173mg | Sodium: 310mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.9mg

Related Posts:

Savory Southern Deviled Ham | Garlic + Zest
Savory Southern Deviled Ham
Elegant Smoked Salmon Canapés | Garlic + Zest
Elegant Smoked Salmon Canapés
Wild Mushroom and Leek Crostini | Garlic + Zest
Wild Mushroom and Leek Crostini

 

 

Not Yo Momma's Deviled Eggs! These are filled with savory deviled ham! Easy recipe!
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Appetizers18 Comments

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Comments

  1. John says

    November 22, 2017 at 10:46 AM

    Hi!

    Sounds good, and simple. I like that.

    Now, if one wants a truly easy-to-peel egg, cook’em as usual, but then drain the cooking water completely, cover the eggs with cold water, and after a couple of minutes of “soaking,” remove from water, place in a nicely vented colander, and stick’em into the freezer for half an hour. Yes, freezer.

    Place into refrigerator for awhile, and when ready to peel’em, roll gently on a hard surface. Voila! Shell practically falls off by itself.

    Good luck!

    Reply
    • Lisa says

      November 22, 2017 at 2:00 PM

      Love this tip! Thanks so much — I’m going to give it a go!

      Reply
  2. Maria says

    September 21, 2017 at 3:06 PM

    Pressure cooked eggs are a dream to peel – they literally slide out of the shell. I use the 5-5-5 method – 5 minutes high pressure – 5 minutes natural release – 5 minutes in ice water. To peel I tap both ends on the counter then roll the egg under my hand … slides right out.

    Reply
    • Lisa says

      September 22, 2017 at 7:36 AM

      Wow! I’ve never heard of this method, but I am going to try it ASAP!

      Reply
  3. Nicole says

    March 23, 2016 at 2:29 PM

    The trick to peeling eggs cleanly, is that they must be a room temperature and fresh. It also helps if they’ve never been washed, which might be difficult in the USA.

    Reply
    • Lisa says

      March 23, 2016 at 6:39 PM

      Room temperature when you peel them or when you boil them?

      Reply
  4. Alan Crowe says

    March 23, 2016 at 12:34 PM

    ‘If you have a foolproof method or trick for getting hardboiled eggs to release from their shells easily, please, please, please let me know. ‘

    Before boiling prick one end with a push pin, immediately after boiling roll the eggs firmly on a hard surface smashing the shell, now immerse the eggs in cold water for two minutes then peel, I can usually get the shell off in one piece held together by the membrane.

    Reply
    • Lisa says

      March 23, 2016 at 6:38 PM

      You are the MAC DADDY! I’m boiling eggs tomorrow to try this method! Thank you!

      Reply
  5. Jessica {Swanky Recipes} says

    March 23, 2016 at 12:06 PM

    Love the ham in these deviled eggs. We’ll most likely have some leftover from Easter and these would be perfect to make!

    Reply
    • Lisa says

      March 23, 2016 at 6:37 PM

      You’ll also likely have some leftover eggs, I’d imagine!

      Reply
  6. peter @feedyoursoultoo says

    March 23, 2016 at 11:09 AM

    Really interesting spin on the classic. I am sure any guest you served those too, devoured them.

    Reply
    • Lisa says

      March 23, 2016 at 11:52 AM

      To be honest, it was my husband who devoured them, LOL!

      Reply
  7. Christine | Vermilion Roots says

    March 23, 2016 at 11:08 AM

    I’ve never made deviled eggs. This looks fun. I need to give it a try soon!

    Reply
    • Lisa says

      March 23, 2016 at 11:51 AM

      Deviled eggs are pretty simple to do.

      Reply
  8. Tamara says

    March 23, 2016 at 11:07 AM

    I share your frustration with hard boiled eggs! I recently did a Bengali egg curry for a dinner party, and half the white was missing! My Easter memories always include deviled eggs… This one looks great!

    Reply
    • Lisa says

      March 23, 2016 at 11:50 AM

      So annoying, right, Tamara?

      Reply
  9. Kate Veggie Desserts (@veggie_desserts) says

    March 23, 2016 at 10:29 AM

    Such a cute idea. Devilled eggs remind me of my youth 🙂

    Reply
    • Lisa says

      March 23, 2016 at 10:30 AM

      Thanks, Kate! I think everyone had deviled eggs when they were young!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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