How to Make Deviled Ham and Eggs

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cooked ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat, while bologna is a more economical option.

Cut cooked ham into pieces and process in a food processor to create ham crumbles.

Boil eggs starting in cold water with 1 teaspoon of baking soda; bring to a boil, then turn off heat and let sit covered for 10 minutes.

Run cold water over the boiled eggs to cool them down completely.

Crack eggs on a surface and soak in a bowl of water to help peel the shells off more easily.

Peel the eggs and separate the yolks into a bowl.

Mash the yolks using a pastry blender or fork until crumbly.

Add approximately 1/2 cup of mayonnaise to the yolks and mix to combine, adjusting for creaminess.

Add approximately 2 teaspoons of Dijon mustard and 2 heaping teaspoons of sweet pickle relish to the yolk mixture.

Stir in the ham crumbles (approximately 1 1/2 cups) and season with black pepper to taste, without adding salt.

Fill a piping bag with the yolk mixture and pipe it back into the egg whites.

Garnish with chopped chives and refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens