If you’re looking for a good deviled egg recipe, this is it! Creamy and tangy deviled eggs meet ham and cheese for an appetizer recipe you won’t soon forget! Make them for Sunday dinner, your Thanksgiving table or just because!
I love a good deviled egg recipe and so do most of my family. That means holidays and get togethers usually have someone making a lot of deviled eggs. We have one person, my cousins amazing wife, and she knows; we will fight each other for her deviled eggs.
But classic deviled eggs can get boring after a while. These ham and cheese deviled eggs, however, never seem to! They’re tangy, smoky and the perfect blend of budget friendly ingredients. And this is such a good deviled eggs recipe! They’re the perfect appetizer recipe.
What are the Five Golden Rules About Deviled Eggs?
I’m gonna be real for a second. Yes, I love a good deviled egg recipe, but there absolutely is such a thing as a bad deviled egg. A lot of the time it’s because the cook simply did not know how to make them creamy and tasty so they either come out too much to one side flavor-wise or they come out with a chunky or bad textured filling. If yours turn out this way, use the tips below to help.
Steam the eggs
While my recipe below tells you to boil the eggs, the truth is that steaming the eggs actually yields a better final product. Doing so keeps the from becoming rubbery or overcooked. If you don’t have a way to steam them at home, you can buy an egg steamer fairly cheap HERE.
Whip the yolks
Instead of mashing the yolks or mixing the other ingredients in with a fork , try mixing them with a hand mixer like THIS one. If you do, you’ll end up with a filling that is creamy and light.
Get the yolk mixture right
Deviled eggs need the proper mixture of spice and acid. Because of this, you’ll want to use an acidic ingredient like Dijon mustard or yellow mustard to counter the creaminess of the mayo.
Use a piping bag
If presentation matters, use a piping bag like THIS to help pipe the filling into the egg halves. You’ll also need a 1M sized frosting tip like THIS one to finish up. Of course, if you are like me and don’t necessarily care
Add toppings
This deviled egg recipe uses ham and cheese as the topping but there are others you can use. Chives, bacon and even small diced pickles work amazingly. They’re great for dressing up an otherwise boring deviled egg recipe.
What Can You Use for Deviled Eggs Instead of Mayonnaise?
Not everyone likes mayo so its a good thing that there are several great substitutes for mayonnaise that you can use in deviled eggs. You’ll need to try each one to see which one you like the most before making it your final choice.
Greek yogurt, sour cream, cream cheese and of course, Miracle Whip all make fantastic substitutes for mayonnaise in any recipe. They will work well here too. And while I am absolutely certain there are others that might work, these four are my go-tos when I run out of mayo and need to figure it out. .
Ham and Cheese Deviled Eggs
If you're looking for a good deviled egg recipe, this is it! Creamy and tangy deviled eggs meet ham and cheese for an appetizer recipe you won't soon forget! Make them for Sunday dinner, your Thanksgiving table or just because!
Equipment
- Medium Saucepan
- Sharp Kitchen Knife
- Cutting Board
- Small Bowl
- Fork
- Piping Bag, optional
- 1M Piping Tip, optional
Ingredients
- 6 Lg Eggs
- ½ C Mayonnaise
- 2-4 Tbsp Yellow Mustard
- 2 Tbsp Shredded Cheddar Blend
- 2 Tbsp Diced Ham
Instructions
- Fill a saucepan halfway with water, add the eggs, and boil over high heat for 10 minutes. Cover and remove from heat, then allow to set for 15 minutes. Drain the hot water, then fill with cold water, and repeat until the eggs are no longer warm.
- Peel the eggs and slice in half lengthwise. Remove yolks and add to a small bowl. Arrange the white part of the eggs on a plate.
- Mash the yolks well with a fork. Add mayo and mustard and combine well.
- Add the yolk mixture to a piping bag fitting with a 1M frosting tip, and pie the mixture into the eggs. If not using a bag, use a regular teaspoon to fill egg halves.
- Sprinkle a few pieces of ham and some shredded cheese onto each egg.
- Cover and refrigerate for 1 hour, or until ready to serve.
Leave a Reply