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!
Servings 12 Deviled Eggs
Cost $2.50
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.
