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smoked deviled eggs & ham w/ roasted red peppers

30 Pinches 10 Photos
cookinginillinois avatar
Sauk Village, IL
Updated on Feb 16, 2015

Deviled eggs is one of the appetizers that is always on the menu at our house, especially during holidays & Special Occasions. For Valentines Day I created this special blend of ingredients to make a different recipe & it worked out nicely, we all enjoyed it. I wrote down what I wanted to include in them & my daughter Briana put it all together, I did the chopping & mincing, & added the garnish on top, & she did the rest. Once made my husband could not wait, he had to have at least one before we could even take a picture. He loved them, & enjoyed several more during dinner, as we all did.

prep time 30 Min
cook time 10 Min
method Stove Top
yield Makes 24 generous portions

Ingredients

  • 12 large eggs, boiled, cooled & peeled
  • 2 packages splenda,sugar or zero calorie sweetner
  • 1 jar roasted red peppers, drained & chopped
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon ground red pepper
  • 1 can deviled ham
  • 1 cup freshly shredded parmesan reggiano cheese
  • 1 cup sweet gherkin pickles, chopped
  • 2 tablespoons dijon mustard
  • 3/4 cup mayonnaise or miracle whip
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon salt, optional or to taste
  • 4 cloves garlic, minced
  • 1 tablespoon chopped green & red bell peppers as garnish (optional)

How To Make smoked deviled eggs & ham w/ roasted red peppers

  • Step 1
    Boil eggs, then cool peel and cut in half, then set aside till needed. NOTE: This Deviled Egg Storage Caddy is perfect for deviled eggs, it holds 24 units, is stackable and has a lid with handle for storage, uses very little space. I now have 3 of them, my husband got me one for Christmas from Kohl's because he didn't know I already had two I had bought from Amazon.
  • Step 2
    This is MOST of the main ingredients to make this recipe.
  • Step 3
    Add the yolk halves to a medium size bowl.
  • Step 4
    Drain the roasted red peppers, then chop and place between a double layer of paper towel to remove excess moisture, then add to bowl with the yolks.
  • Step 5
    Mince the garlic in garlic press, and chop the sweet gherkin pickles and add them to bowl, mix together with a large tined fork or large spoon.
  • Step 6
    Add in the remaining ingredients, Splenda or sugar, deviled ham, spices, liquid smoke, mayonnaise and mustard, red & black pepper, shredded cheese & salt if desired, I chose not to use any salt. Blend until mixture comes together.
  • Step 7
    Using a medium size spoon fill each cavity with the deviled egg mixture, and garnish tops as desired with chopped green and red bell peppers, or parsley, sliced olives or paprika as desired. Chill until ready to serve. I had some egg mixture left over and used it to make a couple of sandwiches, which I will show you later.
  • Step 8
    If you have extra egg yolk filling left overs you can always make a nice sandwich for lunch, adding what ever you like, I used Baby leaf spinach and red onions on mine, it was quite tasty on the nutty whole wheat bread.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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