Deviled Ham and Eggs

Prep 20 min
Total 45 min
Servings 24

Enjoy the classic combo of ham and eggs any time of day thanks to this deviled egg recipe. Diced ham makes the reliable party pleaser an even bigger hit. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 3, 2010

Ingredients

eggs

1/4

cup mayonnaise or salad dressing

tablespoon yellow mustard

teaspoons sugar

teaspoons cider vinegar

1/4

teaspoon salt

1/8

teaspoon pepper

oz fully cooked ham, diced

jar (2 oz) diced pimientos, drained

tablespoon chopped fresh parsley

Steps

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1

In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
2

Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
3

Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
4

Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.

Expert Tips

The eggs can be prepared 5 to 6 hours before serving. Cover and refrigerate until serving time.
Arrange the finished eggs on a bed of shredded fresh carrots.