This is the way Southern Deviled Eggs are done. Perfect for Easter appetizers, 4th of July picnics and New Year's Eve celebrations! The creamy filling is bold with a hint of lemon juice and your favorite Hot Sauce!
1smallvery thin slice real country hamabout 1/8" thick or less
1 1/2teaspoons olive oil
FOR THE HARD BOILED EGGS
Place the eggs in a medium saucepan and fill with cold water so that the eggs are completely covered by an inch of water. Bring the eggs to a boil over medium high heat. When the water reaches a boil, turn off the heat and cover the pan tightly with a lid. Let the eggs rest in the hot water for 12 minutes.
While the eggs rest, prepare an ice bath, filling a medium bowl with equal parts water and ice. When the eggs are done, transfer the eggs to the ice bath and let rest for about 10 minutes or until the eggs are chilled completely through. (this will make peeling the eggs a breeze).
PREPARE THE HAM:
While the eggs are cooking (and/or cooling), heat the olive oil in a small fry pan over medium high heat. Add the country ham slice and cook until golden brown and fragrant, about 3-4 minutes. Flip the ham slice and cook for an additional 3-4 minutes or until browned. Remove from heat. Blot the excess grease with a paper towel and set aside. Cut or tear the ham slice into 12 small pieces for garnish.
ASSEMBLE THE DEVILED EGGS:
Remove the hard boiled eggs from the ice bath and rap the shell against the counter, just hard enough to crack them. Roll the eggs on the counter to crack them all around. Slip the shells from the egg and rinse to be sure no shell is left stuck to the egg white.
Slice the eggs in half and pop out the yolks into the bowl of a mini food processor.
Add the mayonnaise, dijon mustard, lemon juice, hot sauce, 1/2 teaspoon of paprika, salt and pepper. Pulse in the processor until the mixture is very smooth and creamy.
Fit a piping bag with the tip of your choice. Fill the bag with the egg yolk filling and pipe into the egg white halves.
Sprinkle the eggs with a small pinch of the remaining paprika and chopped chives. Poke a small slice of cooked country ham into the yolk filling of each egg. Arrange on a platter to serve immediately or refrigerate for up to 4 hours before serving. Note: if refrigerating the eggs, remove them from the chiller about half an hour before serving so they're not ice cold when you eat them.