Perfect Ham and Cheese Deviled Eggs are a delicious twist on a classic favorite! Creamy yolks are blended with tangy mayonnaise, mustard, diced ham, and sharp cheddar cheese for an irresistible filling.
Each egg half is topped with a sprinkle of fresh chives or parsley for a pop of color and flavor.
Perfect as an appetizer, snack, or party favorite, these deviled eggs combine the savory richness of ham and cheese with the creamy goodness of traditional deviled eggs. Quick and easy to make, they’ll be the first thing to disappear at any gathering!
Perfect Ham and Cheese Deviled Eggs
Deviled eggs are a crowd-pleaser at any gathering, but adding ham and cheese elevates them to a whole new level. This recipe takes the classic deviled egg concept and infuses it with savory flavors that balance the creamy yolk filling.Perfect for brunch, picnics, or holiday spreads, ham and cheese deviled eggs offer a rich, protein-packed bite that’s irresistible.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 oz ham finely chopped
- 2 tablespoon shredded cheddar cheese
- 1 teaspoon fresh parsley or chives
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer for about 10 minutes. After boiling, cool the eggs under cold water or in an ice bath.
- Peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a bowl and set the whites aside.
- Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, vinegar, salt, pepper, chopped ham, and shredded cheddar cheese. Stir until smooth and well combined.
- Spoon or pipe the yolk mixture into the hollowed-out egg whites.
- Sprinkle with chopped parsley or chives for extra color and flavor, if desired.
- Refrigerate until ready to serve.
Notes
Preparation Tips:
- Boil Eggs Perfectly:
- Place eggs in a pot and cover with cold water (1 inch above the eggs).
- Bring to a boil over medium-high heat.
- Once boiling, turn off the heat, cover the pot, and let it sit for 10-12 minutes.
- Immediately transfer eggs to an ice bath for 5-10 minutes to stop cooking and make peeling easier.
- Peeling Hack:
Roll each egg gently on the counter to crack the shell all over. Start peeling from the wider end, where there’s an air pocket, to avoid tearing the egg whites. - Creating a Smooth Filling:
Once peeled, slice eggs lengthwise and scoop out the yolks into a bowl. Use a fork or food processor to mash the yolks until very smooth before adding other ingredients. A smooth yolk base ensures a creamy filling. - Balancing Flavors:
Add mayo and mustard in small increments to control consistency and taste. Adjust with salt and pepper as necessary. Ham is salty, so taste before seasoning. - Incorporating Ham and Cheese:
Fold in finely diced ham and shredded cheese. Make sure the ham is diced small enough to pipe through a piping bag or spoon neatly.
Serving Tricks:
- Neat Presentation:
Use a piping bag or zip-top bag with the corner snipped off to pipe the filling for a clean, professional look. A star-shaped piping tip adds decorative flair. - Garnish for Appeal:
Sprinkle paprika or smoked paprika for color. Top with finely chopped chives or small slivers of ham for extra visual interest. - Serving Vessel:
Deviled egg trays or small serving plates lined with lettuce leaves prevent eggs from sliding around. You can also use cupcake liners for easy individual servings. - Chilling:
Chill the eggs for at least 30 minutes before serving to allow the flavors to meld and the filling to firm up. - Make Ahead:
You can prepare the filling and egg whites separately a day in advance. Assemble just before serving to keep them fresh and prevent sogginess.
Variations:
- Add 1 tbsp of sour cream for extra tanginess.
- Use shredded Gruyère or Monterey Jack cheese for a flavor twist.
- Mix in finely chopped pickles or jalapeños for added crunch or spice.
