Ham and Cheese Deviled Eggs

Ham and cheese deviled eggs are the perfect unique dish to bring to your next event. Enjoy a classic deviled eggs recipe, topped with chunks of ham and shredded cheese. These are perfect for summer parties!

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Ham and Cheese Deviled Eggs

Notes:

I like to use a pastry bag to fill my deviled eggs, as it makes it so much easier. You do not need to use a decorative tip if you’re not trying to make the eggs fancy.
To peel the eggs easier, gently tap them on the counter, and roll the egg. The shell will easily peel off.
Please check out bottom of the post (under the directions) if you’d like to see photos of the entire cooking process.

Servings: makes 12 deviled eggs

Prep time: 10 minutes

Cook time: 15 minutes

Down time: 15 minutes, plus 1 hour to chill

Storage: These won’t store well

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You will need the following items to make this recipe:

Medium saucepan
knife
cutting board
bowl and fork
Optional: piping bag, 1M frosting tip

Ingredients:

6 large eggs
½ cup mayonnaise
2 tbsp cheddar cheese blend, shredded
2 tbsp ham chunks, cut small

Directions:

Fill a saucepan halfway with water, add 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, then fill with cold water, and repeat until the eggs are no longer warm.
Peel the eggs.
Slice eggs in half lengthwise, and add the cooked yolk to a small bowl. Arrange the white part of the eggs on a plate.
Mash the yolks really well with a fork, then add the mayonnaise and stir to combine.
Add the yolk mixture to a piping bag fitting with the frosting tip, and pie the mixture into the eggs.
Sprinkle a few pieces of ham and some shredded cheese onto each egg.
Cover and refrigerate for 1 hour, or until ready to serve.

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Photo Directions:

Fill a saucepan halfway with water, add 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, then fill with cold water, and repeat until the eggs are no longer warm.

Peel the eggs. Slice eggs in half lengthwise, and add the cooked yolk to a small bowl. Arrange the white part of the eggs on a plate.

Mash the yolks really well with a fork, then add the mayonnaise and stir to combine.

Add the yolk mixture to a piping bag fitting with the frosting tip, and pie the mixture into the eggs.
Sprinkle a few pieces of ham and some shredded cheese onto each egg.