Name: Deviled Ham Deviled Eggs
Prep time: 20 min
Total time: 90 min
Ingredients: 6 hard boiled eggs (peeled, Shortcut); 3 tablespoons mayo; 1 tablespoon red onion (finely diced, brown onion also works); 1 teaspoon prepared mustard; ½ teaspoon Worcestershire sauce; salt and black pepper (as desired); 1 can deviled ham ((4¼ oz / 120 g), Shortcut); paprika (as needed)

Deviled Ham Deviled Eggs

Lee

This is a twist on a recipe from a 1961 cookbook and I tailored it to just the deviled eggs, and they are excellent. Link to the Shortcuts are listed in the Notes section.

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Prep Time 20

Passive Time 1

Total Time 1 30

Course Appetizer, Side Dish

Cuisine American

Servings servings

Ingredients

6 hard boiled eggs, peeled, Shortcut
3 tablespoons mayo
1 tablespoon red onion, finely diced, brown onion also works
1 teaspoon prepared mustard
½ teaspoon Worcestershire sauce
salt and black pepper, as desired
1 can deviled ham, (4¼ oz / 120 g), Shortcut
paprika, as needed

Instructions

Cut eggs in half lengthwise, place whites on a plate, and place the yolks in a bowl.
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 deviled ham.
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.
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.
Now use the remaining ham in the can and place a small amount on top of each egg. Sprinkle with paprika for garnish. Cover and place in the fridge for about 1 hours to chill before serving.
Serve and enjoy.