Real Recipes From Real Home Cooks ®

smoked deviled eggs & ham w/ roasted red peppers

Recipe by
Rose Mary Mogan
Sauk Village, IL

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.

yield serving(s)
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For smoked deviled eggs & ham w/ roasted red peppers

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

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

  • 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.
  • 2
    This is MOST of the main ingredients to make this recipe.
  • 3
    Add the yolk halves to a medium size bowl.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.