Savory Deviled Ham Stuffed Eggs

Deviled ham stuffed eggs on a platter.

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!  

hard boiled eggs, peeled and sliced in half.

Yes, classic hard boiled eggs filled with homemade deviled ham. Sure you can use the yolks for a little garnish, but what makes this easy recipe a new Southern favorite is the savory, sweet and tangy ham filling.  

Use my deviled ham recipe… or yours… or buy a can of Underwood in a pinch. These deviled ham eggs are to die for!

The trouble with hard boiled eggs…

I used to have such a problem cooking eggs for deviled eggs. Not getting them to that perfect hard-boiled state or even eliminating that familiar unsightly green ring. No. The issue was getting the eggs out of the shell INTACT.  And that’s kind of important when you’re making deviled eggs. Presentation and all… But I’ve got the answer now.

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Halving the hard boiled eggs and chopping the yolks.

How to cook eggs for deviled ham stuffed eggs

  1. Fill a pot with water so that it covers the eggs by about 1″.
  2. Bring to a boil over medium high heat.
  3. Remove the pan from the heat and place the lid tightly on the pan.
  4. Set aside for 12 minutes.
  5. Fill a bowl with equal parts ice and water.
  6. After the eggs have “cooked” in the hot water, transfer them to the ice bath.
  7. Cool the eggs in the ice bath for 10 minutes to ensure that they are cooled completely through.
  8. Crack the eggs on the countertop, firmly enough to shatter the shell, but not damage the egg. Turn the egg over and crack it several more times. 
  9. Slip the shell from the egg. Rinse to ensure all of the shell has been removed.
filling egg white halves with deviled ham.

The filling I use for these my homemade deviled ham. It’s savory and slightly sweet and you can use a leftover holiday ham to whip it up in no time in your food processor. In a pinch, you could also use canned deviled ham, but it really is better with the homemade stuff.

Assembling deviled ham stuffed eggs

  1. Slice the eggs in half.
  2. Remove the egg yolks and chop them finely. (Note: you won’t need all the egg yolks, they’re meant to garnish the deviled ham eggs. However, you can mash them with a little mayonnaise, dijon, salt and pepper to smear on crostini, crackers or toast points topped with a pimento stuffed olive for another app.)
  3. Use a pastry bag fitted with your favorite tip and fill with the deviled ham mixture.
  4. Pipe the deviled ham into the cooked egg white halves. (OK, I know that it’s a MacGuyver’d attempt to pipe the deviled ham filling, but I lent my cousin my pastry bag and tips — and didn’t want to buy another set just for this post, so I used a sandwich baggie with the end snipped off. )
  5. Garnish with chopped egg (and micro greens or parsley if you have it).
Egg halves filled with deviled ham

Once you’ve got the hang of cooking and peeling the eggs, the rest of this deviled ham eggs recipe is really just about assembly, and it goes pretty fast. Especially if you’ve got another person to help. One person can cut the eggs and chop the yolks, while the other fills the egg halves.

sprinkling egg appetizers with chopped yolks.

Sprinkle the deviled ham eggs with the chopped yolks, transfer to a platter and garnish with a little greenery, like micro greens or even a sprig of parsley or dill. These aren’t any ordinary deviled eggs and trust me, they’re going to be gobbled up at your next party or even an Easter celebration. 

deviled ham stuffed eggs on a platter.

More deviled egg recipes:

garnished deviled ham deviled eggs.

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5 from 1 vote

Deviled Ham Stuffed Eggs

You’ve never had deviled eggs like this before!  Stuffed with deviled ham and garnished with hard boiled egg yolks!
Author: Lisa Lotts
Course Appetizer
Cuisine American
Keyword deviled eggs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 6 eggs
  • 1 cup Deviled Ham from this site

Suggested Garnishes – pick 1 or 2

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


  • 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 one inch and bring to a boil.  Cover the pan, remove from the heat and let them rest in the water for 12 minutes. They will be perfectly cooked.
  • Prepare an ice bath and transfer the eggs to it. Let rest for 10 minutes to assure they’re cooled all the way through.
  • 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.


Calories: 120kcal | Carbohydrates: 0.3g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 339mg | Potassium: 127mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg

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  1. 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!

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

  2. 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.

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

  3. 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.

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

  4. Alan Crowe says:

    ‘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.

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

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

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

  5. 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!

  6. Kate Veggie Desserts (@veggie_desserts) says:

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

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