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deviled ham deviled eggs

Recipe by
Lee Thayer
Nakhon Si Thammarat

This is a twist on a recipe from a 1961 cookbook and I tailored it to just the deviled eggs, and these are tasty! I will be using Andy's Devilish Ham Spread recipe (on this site) for this here in Thailand, as Andy's is superior to the canned variety.

yield 6 servings
prep time 20 Min
method No-Cook or Other

Ingredients For deviled ham deviled eggs

  • 6
    hard boiled eggs, peeled
  • 3 Tbsp
  • 1 Tbsp
    red onion, finely diced
  • 1 tsp
    prepared mustard
  • 1/2 tsp
    worcestershire sauce
  • salt and pepper, as desired
  • 1 can
    deviled ham, (4 1/2 oz / 120 g)
  • paprika

How To Make deviled ham deviled eggs

  • 1
    Cut eggs in half lengthwise, place whites on a plate, and place the yolks in a bowl.
  • 2
    To the yolks, add the mayo, onion, mustard, Worcestershire sauce. Mix together. Taste and season with salt and pepper as desired. Mix in ½ of the canned deviled ham. (I am going to use Andy's Devilish Ham Spread, so will add 2 oz / 56 g)
  • 3
    From the ham still in the can, spoon a little into the bottom of each egg white, using about ½ of the ham that is remaining in the can, (about 1 oz / 28 g if using your own deviled ham)
  • 4
    Spoon the yolk mixture into the whites using all of the mixture. Make a small depression on the top of the filling in each egg with the tip of a spoon.
  • 5
    Now use the remaining ham in the can and place a small amount on top of each egg. (1 oz / 28 g is using your own deviled ham.) Sprinkle with paprika for garnish. Cover and place in the fridge for about 1-2 hours to chill before serving.
  • Deviled Ham Deviled Eggs
    Serve and enjoy.

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