Easter, for many, signals a joyous time for family gatherings, renewal, and, of course, delicious food. As the scent of spring fills the air, kitchens across the globe bustle with preparations for festive feasts. Among the myriad of traditional holiday dishes, deviled eggs stand out as a perennial favorite. These creamy, savory bites are simple yet sophisticated, making them an ideal appetizer for any celebration. But what if you could take this beloved classic and elevate it to an entirely new level, infusing it with another holiday staple? Enter the ingenious concept of Deviled Ham and Eggs—a truly spectacular creation that perfectly marries two iconic flavors into one irresistible treat, making it an absolute must-have for your Easter spread or any special occasion.

Deviled Ham and Eggs: A Savory Twist on a Classic Easter Favorite

Every so often, a culinary idea sparks in my mind with an almost palpable excitement. It’s that exhilarating feeling of stumbling upon something truly unique, an original concept I haven’t encountered anywhere else. I envision it gracing tables, delighting palates, and becoming a new favorite. This exact sensation struck me a few weeks ago as I brainstormed recipes to share with you all for Easter. Deviled eggs are always a top contender during this season—they’re the perfect vehicle for using up those colorful hard-boiled eggs left over from the annual Easter egg hunt. Simultaneously, I was contemplating creative ways to utilize the inevitable bounty of leftover ham, a delicious but often abundant byproduct of holiday meals, especially when cooking for a smaller family.

Then, like a lightning bolt, the idea materialized: deviled ham. Not just deviled ham, but deviled ham artfully combined with deviled eggs. The synergy seemed undeniable. I pictured the rich, smoky flavors of ham perfectly complementing the creamy, tangy egg yolk filling, creating a harmonious blend that would be nothing short of amazing!

As it turns out, these Deviled Ham and Eggs are, indeed, pretty amazing. However, the initial thrill of complete originality was quickly tempered by a brief online search. It shouldn’t have surprised me, perhaps, to discover that the queen of culinary reinvention, Rachael Ray, had explored a similar concept. Being a long-time admirer of her work, I was more amused than disappointed to find my “original” thought had already made an appearance. In fact, it’s quite possible her show planted the seed in my subconscious years ago! Nevertheless, I wasn’t deterred. I put my own spin on the deviled ham recipe, opting to use actual leftover holiday ham rather than deli ham, and adding my unique blend of seasonings and proportions. The result is a recipe that feels destined to be, a natural and delicious evolution of two beloved dishes. Now, the anticipation for Easter Sunday, and the opportunity to whip up another batch of these delightful bites, is almost unbearable!

Why Deviled Ham and Eggs are the Perfect Addition to Your Easter Feast

Easter is a time for feasting, and appetizers play a crucial role in setting the tone for the meal. Traditional deviled eggs are a beloved staple, offering a creamy, tangy, and subtly spiced bite. But by incorporating deviled ham, we introduce a layer of rich, savory depth and a delightful texture that elevates the entire experience. This recipe isn’t just about combining ingredients; it’s about transforming holiday leftovers into something fresh, exciting, and utterly irresistible. The smoky notes of the ham cut through the richness of the egg yolks and mayonnaise, creating a balanced flavor profile that will have your guests reaching for more. It’s an innovative yet comforting dish, perfect for both adventurous foodies and those who cherish classic flavors.

The Joy of Reinvention: My Journey to Deviled Ham Deviled Eggs

The process of creating new recipes often involves a spark of inspiration, a “what if” moment that sends you scrambling to the kitchen. For me, the idea of Deviled Ham and Eggs wasn’t just about merging two ingredients; it was about solving a common holiday dilemma: what to do with all that delicious leftover ham. While ham sandwiches are a classic, I yearned for something more festive, something that could hold its own alongside other holiday appetizers. The concept of “deviling” ham, much like eggs, opened up a world of possibilities. It meant transforming humble ham into a spreadable, flavorful paste, perfectly suited for piping into egg whites. The beauty of this recipe lies not just in its taste, but also in its clever utilization of ingredients that might otherwise go to waste, adding an element of resourcefulness to its charm. It’s a testament to how thinking slightly outside the box can lead to truly memorable dishes.

Mastering the Hard-Boiled Egg: The Foundation for Perfection

Any great deviled egg recipe begins with perfectly cooked and easily peelable hard-boiled eggs. While it might seem straightforward, achieving that ideal texture and clean peel can sometimes be a challenge. My preferred method involves starting the eggs in cold water, bringing them to a rapid boil, and then letting them gently steam off the heat. This technique helps prevent the dreaded green ring around the yolk and makes the eggs much easier to peel. The key is to cool them rapidly in an ice bath immediately after the cooking process; this stops the cooking, helps the egg contract from the shell, and ensures a pristine white and vibrant yellow yolk. For Deviled Ham and Eggs, well-prepared egg whites are crucial, as they serve as the perfect vessel for our rich, savory ham filling.

Crafting the Perfect Deviled Ham Filling: A Symphony of Flavors

The magic of this recipe truly unfolds in the deviled ham filling. Beyond just ham, it’s a careful balance of creamy, tangy, and spicy elements that create a complex and irresistible flavor. The mayonnaise provides that essential creaminess and binds everything together. Pickle relish adds a welcome touch of sweetness and acidity, cutting through the richness. Dijon mustard introduces a sharp, zesty note, while Worcestershire sauce brings a deep umami character. A dash or two of hot sauce provides a subtle kick, awakening the palate without overwhelming it. Fresh parsley adds a burst of freshness and a touch of color, elevating both the taste and presentation. And, of course, a good pinch of salt and pepper ensures all these flavors sing in harmony. The food processor is your best friend here, transforming your leftover ham into a finely textured spread that’s ready to be blended with the other ingredients, creating a filling that’s wonderfully smooth yet retains just enough texture to remind you of its ham origins.

Essential Ingredients for Unforgettable Deviled Ham and Eggs

Gathering the right ingredients is the first step to creating these delightful appetizers. Opting for good quality components will make a noticeable difference in the final taste.

• 12 Large Eggs: The base of our deviled eggs, providing the perfect canvas for the savory filling.
• 1/2 lb. Leftover Ham: The star of the show. Using leftover holiday ham provides a depth of flavor that’s hard to beat. Avoid overly salty ham if possible.
• 1/2 cup Mayonnaise: The creamy binder that holds the filling together and adds a rich tang.
• 1/4 cup Fresh Parsley: Finely chopped, it adds a vibrant, fresh herbaceous note and beautiful color.
• 1 tablespoon Pickle Relish: Adds a sweet and tangy counterpoint, balancing the richness of the ham and eggs.
• 2 teaspoons Dijon Mustard: For a subtle kick and classic deviled egg flavor foundation.
• 1/2 teaspoon Worcestershire Sauce: A secret weapon for adding a deep, savory, umami flavor.
• Couple Dashes of Hot Sauce: Adjust to your preference for a gentle warmth or a more pronounced spice.
• Salt and Freshly Ground Black Pepper: To season the mixture and bring out all the flavors.
• Fresh Chives (for garnish): A delicate oniony touch and a visually appealing finish.

Step-by-Step: Assembling Your Deviled Ham and Eggs

Follow these simple instructions to create your delicious Deviled Ham and Eggs:

1. Prepare the Hard-Boiled Eggs: Place your 12 large eggs in a large pot and cover them generously with cold water, ensuring at least an inch of water above the eggs. Place the pot over high heat and bring the water to a rapid, rolling boil. Once boiling, allow it to continue for exactly one minute. Then, immediately remove the pot from the heat, cover it tightly with a lid, and let the eggs sit undisturbed for 10 minutes. This method ensures perfectly cooked yolks without the green ring.
2. Cool and Peel: After 10 minutes, drain the hot water from the pot and immediately fill it with ice water. Let the eggs cool in the ice bath for at least 5-10 minutes, or until they are cool enough to handle comfortably. This rapid cooling helps prevent further cooking and makes the eggs much easier to peel. Once cooled, carefully peel all the eggs. Cut each hard-boiled egg in half horizontally and gently scoop out the bright yellow yolks into a medium-sized bowl.
3. Create the Deviled Ham Mixture: Place the cooked ham, mayonnaise, pickle relish, Dijon mustard, Worcestershire sauce, and a couple of dashes of hot sauce into the bowl of a food processor. Season generously with salt and freshly ground black pepper to taste. Add half of the reserved egg yolks (about 6 yolks) to the food processor. You can reserve the remaining yolks for another use, such as making traditional deviled eggs, or add them all if you prefer a creamier filling with less ham focus.
4. Process the Filling: Pulse the food processor a few times to start combining the ingredients and breaking down the ham. Continue to pulse until you reach your desired consistency. Some prefer a slightly chunky texture with small pieces of ham visible, while others might blend it until it’s perfectly smooth and spreadable. Taste and adjust seasonings as needed, adding more salt, pepper, hot sauce, or Dijon if desired.
5. Fill the Egg Whites: Transfer the flavorful deviled ham mixture into a large resealable plastic bag. Using scissors, snip off one corner of the bag to create a piping tool. Carefully pipe the creamy ham mixture into the hollowed-out cavities of each egg white.
6. Garnish and Serve: Arrange the filled deviled eggs on a platter. For a beautiful and fresh finish, garnish each egg with a sprinkle of freshly snipped chives before serving. These are best served chilled.

Deviled Ham and Eggs Recipe

Author: Deborah Harroun

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 12 servings

Course: Appetizer

Hard-boiled eggs are elegantly filled with a savory, perfectly seasoned deviled ham mixture, offering a delightful and unique twist on traditional deviled eggs. This recipe is an ideal appetizer for Easter brunch, holiday gatherings, or any occasion where you want to impress with flavor and creativity, especially when utilizing leftover holiday ham.

Ingredients

• 12 large eggs
• 1/2 lb. leftover cooked ham, finely diced or shredded
• 1/2 cup mayonnaise
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon sweet pickle relish (or dill relish for a tangier flavor)
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 2-3 dashes of your favorite hot sauce, to taste
• Salt and freshly ground black pepper, to taste
• Fresh chives, snipped, for garnish

Instructions

1. Hard-Boil Eggs: Place the eggs in a large pot and cover completely with cold water. Bring the water to a rolling boil over high heat. Let it boil for exactly one minute. Immediately remove the pot from the heat, cover it tightly, and let the eggs sit undisturbed for 10 minutes.
2. Cool and Peel Eggs: Drain the hot water and transfer the eggs to an ice bath (a bowl of ice and cold water) to cool rapidly for 5-10 minutes. Once cool, carefully peel the eggs. Cut each egg in half horizontally and gently remove the yolks, placing half of them (6 yolks) into a food processor. Reserve the remaining 6 yolks for another recipe, or add them all if you prefer a less intense ham flavor.
3. Prepare Deviled Ham Filling: Add the diced ham, mayonnaise, chopped fresh parsley, pickle relish, Dijon mustard, Worcestershire sauce, and hot sauce to the food processor with the egg yolks. Season with salt and pepper to taste.
4. Blend the Filling: Pulse the food processor a few times to combine the ingredients and begin breaking down the ham. Continue to pulse until the mixture reaches your desired consistency—some prefer a smoother paste, while others like a slightly chunkier texture. Taste and adjust seasonings as needed.
5. Fill Egg Whites: Transfer the deviled ham mixture into a large resealable plastic bag. Snip off one corner of the bag. Pipe the filling neatly into the hollowed-out egg whites.
6. Garnish and Serve: Arrange the filled Deviled Ham and Eggs on a serving platter. Garnish generously with freshly snipped chives just before serving. Serve chilled.

Recipe Notes:

This unique recipe was inspired by a segment on The Rachael Ray Show. Feel free to customize the spice level by adjusting the amount of hot sauce. For a different twist, a pinch of smoked paprika can be added to the filling for extra depth.

Tips for Success and Creative Variations

To ensure your Deviled Ham and Eggs are a showstopper, here are a few extra tips: Always use high-quality ham; leftover holiday ham with its inherent flavors is ideal. For easy transport to a potluck or picnic, consider investing in a deviled egg carrier. When piping the filling, ensure it’s smooth enough to pass through the bag’s opening but firm enough to hold its shape. If your filling is too loose, add a bit more egg yolk or a tiny amount of cream cheese. If it’s too thick, a touch more mayonnaise can loosen it up. For creative variations, consider adding a pinch of smoked paprika to the ham mixture for an extra smoky depth, or a finely minced shallot for a subtle oniony flavor. A sprinkle of crumbled bacon on top, alongside the chives, can also add an extra layer of crunch and flavor. These eggs are best served chilled, making them perfect for preparing ahead of time, allowing the flavors to meld beautifully in the refrigerator.

More Delicious Deviled Egg Recipes to Explore

If you’re a fan of deviled eggs, there’s a world of creative possibilities beyond the traditional. Don’t stop at just deviled ham! Explore these other fantastic variations to keep your appetizer game strong:

• Deviled Eggs with Bacon: A smoky, crispy addition to the classic.
• Asian Deviled Eggs: An unexpected and delicious fusion of flavors.
• Caesar Deviled Eggs: All the zesty, savory notes of a Caesar salad packed into an egg.
• 50 Deviled Egg Recipes: An extensive collection to inspire endless variations.

These Deviled Ham and Eggs are more than just an appetizer; they are a celebration of flavor, a smart way to minimize food waste, and a testament to the idea that classic dishes can always be reinvented with exciting results. Whether you’re hosting a grand Easter feast, a casual brunch, or simply looking for a unique snack, this recipe promises to be a crowd-pleaser. The combination of creamy egg yolk and savory ham, enhanced by a perfect balance of seasonings, creates a bite that is both familiar and wonderfully novel. Don’t wait for a special occasion; whip up a batch soon and discover your new favorite way to enjoy deviled eggs!