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Deviled Ham Stuffed Eggs

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
  • Makes
    8 servings

Ingredients

  • 8 hard-boiled large 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.
Nutrition Facts
2 each: 177 calories, 14g fat (3g saturated fat), 221mg cholesterol, 278mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 7g protein.

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Reviews

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Average Rating:
  • GAIL
    Jul 10, 2018

    MY MOM'S 70 YEAR OLD RECIPE !

  • jeannieroman
    Mar 26, 2016

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

  • SuzyCreamcheese
    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.

  • abreendre
    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.

  • CometCooker
    Apr 10, 2012

    These were good with easy indgrediants.

  • tonirochelle
    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.