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Deviled Ham Stuffed Eggs Recipe

Deviled Ham Stuffed Eggs Recipe photo by Taste of Home

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I make these stuffed eggs once a month for a fellowship meal at church-and I've yet to bring one back home! Different from typical versions, these hard-cooked eggs get a subtle crunch from chopped veggies, and deviled ham adds zing.

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Deviled Ham Stuffed Eggs Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

8 hard-cooked eggs
1/4 cup deviled ham spread
1/4 cup finely chopped green onions
1/4 cup sweet pickle relish
1/3 cup finely chopped celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika. Yield: 8 servings.

Nutritional Facts 1 serving (2 each) equals 177 calories, 14 g fat (3 g saturated fat), 221 mg cholesterol, 278 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.

Originally published as Deviled Ham Stuffed Eggs in Country Woman March/April 2003, p31

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Reviews for Deviled Ham Stuffed Eggs

Deviled Ham Stuffed Eggs

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Reviewed on Apr. 04, 2013 by SuzyCreamcheese

I just made these and they're really good. They don't taste particularly ham-y, just like deviled eggs with more flavor. I also added some red pepper flakes on top for more spice. My only issue is that they have a bit too much mayonnaise.

Reviewed on Feb. 01, 2013 by abreendre

I really like these but not everyone in my family does. I just make some more traditional and some with this twist and put them all on o brunch table. They all vanish.

Reviewed on Apr. 10, 2012 by CometCooker

These were good with easy indgrediants.

Reviewed on Jun. 21, 2011 by tonirochelle

I used this to stuff some eggs and also for finger sandwiches. Think I will cut down on the amount of pickle relish. That's only because that's my preference. My husband likes it fine with the 1/4 cup. Thanks for the recipe.