Deviled Ham Deviled Eggs
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.
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.
