Ham and Cheese Deviled Eggs

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A classic twist on your traditional deviled egg recipe. Topped with chunks of ham and shredded cheese, these are perfect for summer parties, backyard bbq's, baby showers and holiday gatherings.

Deviled eggs are a favorite in this household over here. All three of my kids just love them and ask for them to be made especially when we have an abundance from our chickens.

These ham and cheese deviled eggs are not your traditional deviled eggs. We are going to take them up a notch by adding in diced ham and sprinkling on some cheese. Trust me, they are so good! With just 4 ingredients, this recipe is a fast one and you will still have delicious deviled eggs. You can also add in your favorite spices to doctor them up even more. We love smoked paprika for a little kick.

Whether it's a church potluck, graduation party, baby shower or backyard bbq that you are attending, be sure to impress your friends and family with these easy ham and cheese deviled eggs.

Check out these other bite size appetizers like my Spicy Shrimp and Guacamole Bites, these Whole 30 Buffalo Wings and these Baked Baklava Wings.

WHY YOU'LL LOVE MAKING HAM AND CHEESE DEVILED EGGS

• Perfect blend: Creamy and hearty.

• Bite size treat: This hand held appetizer is so tasty.

• Great for any occasion: Holiday gatherings, baby showers, birthday parties and BBQ's.

• Low carb and keto friendly.

INGREDIENTS + NOTES

• Eggs: I'm using 6 large eggs to make a dozen deviled but you use how many you need for your gathering.

• Mayonnaise: The creamy base for the deviled eggs.

• Cheddar cheese: Shredded cheddar will be used but feel free to use any shredded type that you enjoy.

• Diced ham: Smoked, leftover or pre-packaged diced ham can be used. If you are not using pre-packaged make sure to dice into chunks for the eggs.

Scroll down to the recipe card for quantities used.

HOW TO MAKE HAM AND CHEESE DEVILED EGGS

Step 1: Boil and peel eggs

Fill a saucepan halfway with water, add in the eggs and boil over high heat for 10 minutes. Cover and remove from heat, then allow to set for 15 minutes. Drain the hot water and fill with cold water. Remove the eggs once cooled, then begin to start peeling the eggs.

Step 2: Slice eggs

Slice eggs in half lengthwise. Remove the yellow yolks and set aside.

Step 3: Mash yolk and add mayonnaise

Mash the yolks really well with a fork, then add the mayo and stir until combine.

Step 4: Add yolk to a piping bag

Add the yolk mixture to a piping bag. You can use a frosting tip if you want to be more decorative.

Step 5: Add ham and shredded cheese

Sprinkle on top the ham and shredded cheese onto each egg. Cover and refrigerate for 1 hour, or until ready to serve.

VARIATIONS

• Add some spice: As I mentioned in the intro, I love adding paprika but you can also sprinkle some cayenne pepper or red pepper flakes for more heat.

• Swap the meat: Use bacon bits or prosciutto pieces instead of ham.

• Give it some tang: Mix into the mayo some finely chopped dill pickles.

• Smoky taste: Try using smoked ham or smoked gouda cheese.

• Change the cheese: Almost any cheese can be used-mozzarella, gouda, Gruyere, Mexican blend all can be used.

• Add a topping: Freshly chopped parsley, chives or a sliced radish add color and additional flavor.

EMILY'S TIPS

• Best way to peel eggs: Gently tap them on the counter and roll the egg. The shell will easily peel off. If you have trouble peel under cold water.

• Use fresh eggs. Kind of a no brainer but the fresher the egg the easier the peel.

• Smooth filling. Mash the yellow yolks well with a fork or potato masher. You can even blend in a food processor.

• Watch the mayo. Add just enough to get a creamy consistency. You don't want the filling to be too watery.

• Use a piping bag. This is the easiest and least messy way to fill the eggs. If you want to fancy it up, use a 1M frosting tip.

• Looking for a way to get the perfect deviled egg? Check out this blog post on How to Make the Perfect Hard Boiled Eggs

SERVING SUGGESTIONS

These ham and cheese deviled eggs would go perfect on an Easter or Christmas spread alongside this Slow Cooker Citrus Honey Ham, these Dairy Free Cheesy Scalloped Potatoes and this Gluten Free Sourdough Stuffing.

If you are looking to enjoy them at a backyard party or potluck, they go great with this Healthy Chicken Salad or this Tomato, Cucumber and Avocado Salad with Feta Cheese.

Another way I like to enjoy deviled eggs is by adding them to a Charcuterie Board. They are always a crowd pleaser.

STORAGE

Refrigerate in an airtight container for up to 3 days. They should maintain the best flavor and overall texture. If you need to stack them in a container, place a piece of parchment paper between the eggs.

I don't recommend freezing ham and cheese deviled eggs as the mixture contains dairy and the taste will not be as fresh.

FAQ's

Can deviled eggs be made ahead?

Yes! While I don't recommend filling the eggs in advance. You can store the white egg halves and yolk mixture separately in the refrigerator then assemble when ready to serve.

What is the best type of ham to use?

Leftover baked ham, diced country ham, deli sliced ham and smoked ham can all work. They will need to be chopped or diced.

Is this recipe keto friendly?

Yes! This recipe is perfect for anyone leading a low carb or keto lifestyle. It is high fat, mid-protein and low carb.

I hope you give these Ham and Cheese Deviled Eggs a try! If you do give this recipe a try, please let me know!

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