6/24/14

Ham Devils

 Ham Devils are a great variation on traditional deviled eggs, and are perfect to take along on your holiday cook outs. My last post showed you how to cook perfect hard boiled eggs, and now we are ready to turn them into Ham Devils.
Ham Devils is an old classic twist on deviled eggs that I found in the food section of my local paper. It will have everyone fighting for seconds and asking how you made it.

Ham Devils:

Makes enough for 12 deviled eggs:

Ingredients:
6 hard boiled eggs
2 Tablespoons Mayonnaise
1 teaspoon Mustard
2 Tablespoons softened Cream Cheese
4 TablespoonsFinely diced/ground ham (Deli ham is fine)
1 teaspoon lemon juice

optional: (I left the first two out)
3/4 teaspoon dill weed
1/2 teaspoon caraway seeds
paprika for dusting the tops


Directions:
Slice the hard boiled eggs in half length wise and gently pop out the yolks into a mixing bowl. Set egg whites aside for now.

with the back of a fork, gently break up the yolks, till they are in a fine crumbly stage:
Add in all remaining ingredients (except paprika) and mix well to combine:

Spoon or pipe filling into the empty egg white shells:

Dust tops with a sprinkle of paprika. (my paprika got a little out of hand!)
Keep refrigerated till ready to serve.
Jan's tip: Need to transport them and don't have a fancy deviled egg carrier? You can fill the bottom of an airtight container with shredded lettuce, cabbage or alfalfa sprouts and "nest" the eggs in them for a nice secure ride to our party.

5 comments:

  1. I have thought of using cream cheese in deviled eggs. Will have to try that next time. Your eggs look Wonderful and like the idea of adding ground up ham to the egg mixture just for a change of pace.
    I do add a little salt and pepper and just a pinch of sugar to my yolk mixture.
    Other suggestions for transporting a few dozen deviled eggs:
    cut the eggs across the middle (instead of end to end) so they will sit well in the egg cartons.
    Place a piece of torn lettuce on each ‘cup’ before adding the egg halves.
    Fill egg halves.
    Insert a toothpick or those tiny party forks;(found by the toothpicks in the paper plate isle @ Wal-Mart) in each egg for ease in serving/plucking out the filled eggs. Garnish with paprika or whatever you like. Close the cartons, pop in a cooler with some ice and GO. When you open the cartons to serve, the opened cartons fit one into the other placing the carton on each lid of the other egg carton. Cleanup is easy as closing and tossing the empty cartons.

    Can also transport the eggs easily in muffin pans.

    ReplyDelete
    Replies
    1. You are officially a genius!

      Delete
  2. Jan, I've missed you linking up with "Try a New Recipe Tuesday." Here is this week's linkup. I would love for you to join us again, :-) http://our4kiddos.blogspot.com/2014/06/try-new-recipe-tuesday-june-24.html

    ReplyDelete
  3. I usually just go with the "traditional" deviled eggs but I'm excited to try these with some of our leftover hard-boiled eggs from Easter!

    ReplyDelete
    Replies
    1. Shhh! Don't tell anyone.. I hate eggs! But it's a great way to sneak in some additional protien for the kids.. Don't tell them!

      Delete

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