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Deviled Ham Stuffed Eggs Recipe

Deviled Ham Stuffed Eggs Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings

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

  • 1. 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

2 each: 177 calories, 14g fat (3g saturated fat), 221mg cholesterol, 278mg sodium, 4g carbohydrate (3g sugars, 0g fiber), 7g protein .

Reviews for Deviled Ham Stuffed Eggs

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MY REVIEW
jeannieroman 246067
Reviewed Mar. 26, 2016

"This is the same family recipe my mother had always used. Everyone loves them."

MY REVIEW
SuzyCreamcheese 88188
Reviewed Apr. 4, 2013

"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."

MY REVIEW
abreendre 125195
Reviewed Feb. 1, 2013

"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."

MY REVIEW
CometCooker 125194
Reviewed Apr. 10, 2012

"These were good with easy indgrediants."

MY REVIEW
tonirochelle 62269
Reviewed Jun. 21, 2011

"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."

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