Here’s a cute little appetizer bite for you to try out real soon: my super simple deviled eggs stuffed with a creamy ham filling… These gems are such a show stopper!
What a delight these deviled eggs with a cooked ham filling below are!
We were packing our bags to visit the Czech republic for 2 weeks. But my oh my, I then discovered I still had 9 eggs left in the fridge!
Using 9 eggs in 2 days?
However we also don’t say no to a cute little deviled eggs appetizer, do we?
Now there’s a lot of ingredients you can stuff into that egg yolk mixture. Mainly stuff you most certainly have in your pantry: capers, olives, bacon, mayo, fresh herbs…
Deviled Eggs with Ham Appetizers
Next to the cardboard box of 9 eggs were a couple of slices of cooked ham I usually use for a ham and cheese tosti. I thought that the ham and a drop of strong mustard and cheese would work brilliantly together. And it sure did!
But here’s a little kitchen secret I want to share with you.
For this ham filling I only used half of the egg yolks. I really want that pinkish ham color to look bright but adding all the egg yolks will make the eggs filling look brown, almost grey.
To make the cute little roll ups on top of the deviled eggs I used a slice of cooked ham, sliced it up into 8 thin strips and then rolled them up.
Easy Deviled Eggs with Ham Recipe
Here's a cute little appetizer bite for you to try out: my super simple deviled eggs stuffed with a creamy ham filling...
- 4 medium eggs
- 2 oz cooked ham (55 g) diced
- 1 tbsp cream cheese
- ½ tsp strong mustard
- Fill a large saucepan with water and carefully add the eggs. Then place the pan over medium-high heat and bring the eggs to a gentle boil.
- Boil the eggs for about 10 minutes. Then drain them and let them cool down fully at room temperature. Peel the hard-boiled eggs now, then rinse them again and slice them nicely in half. Carefully remove the cooked egg yolks in the middle.
- Then add the diced cooked ham, the cream cheese and 2 egg yolks. Season with pepper and salt.
- Blend all this into a smooth and creamy paste. Then add the mustard.
- Blend the egg yolk paste well again. Then check the seasoning and add extra pepper, salt or strong mustard to taste if necessary. Fill the hard-boiled egg whites with the ham mousse using teaspoons or transfer the mousse to a piping bag (use a large star nozzle for this one).
- Garnish the deviled eggs with a light sprinkle of freshly ground black pepper and some fresh sprigs of chives or cilantro (optional). Serve the deviled eggs at room temperature, not ice cold.
How To Make Classic Deviled Eggs
How to make deviled eggs?
It’s a pretty easy thing to prepare. Eggs are something I think the most of us keep in the pantry daily. They make a colorful lunch but I prefer them as an appetizer. What you put into the egg yolk mixture is up to you.
Fresh herbs, bacon, chopped veg…
Or keep it simple and go for the classic stuffed eggs with just a bit of mayo, lemon juice and some pepper, salt and smoked paprika. I once made these eggs with aioli (garlic mayonnaise) and fresh dill, lovely also!
Luc used to hate deviled eggs.
Well that is up until the moment I served him these classic deviled eggs, the right way! Before, it would make him think of the traditional dried out and discolored ones that appear at every party dinner buffet.
Not my lovely angels here! I like the contrast between the creamy egg yolk and also the fresh and crisp lemon juice and mustard. All in all a very easy, cheap and colorful bite.
Do you love deviled eggs as well?
Great bites and plenty of room to be creative!
Classic Deviled Eggs Recipe
Here's a cute little appetizer bite for you to try out: my super simple classic deviled eggs!
- 4 medium eggs
- 2,5 oz mayonnaise (70 g)
- 1 tsp lemon juice or vinegar
- ½ tsp strong mustard
- smoked paprika powder
- Place a large pan of water over high heat until boiling. Then turn the heat down a little and carefully lower the eggs in the hot water.
- Boil the eggs for 10 minutes. Then drain them and rinse under cold running tap water. Let the eggs cool down at room temperature.
- Now peel and rinse them again. Slice the eggs in half.
- Then carefully remove the egg yolks using a teaspoon. Transfer the yolks to a mixing bowl. Add the mayonnaise, lemon juice (or vinegar) and mustard. Season with a little pepper and salt to taste.
- Mix and mash up the yolks well until you get a creamy puree.
- Then check the seasoning and add a little more pepper or salt if necessary.
- Fill the cooked eggs whites evenly with the yolk mixture. Sprinkle with the smoked paprika and serve cold.