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 these are tasty! I will be using Andy's Devilish Ham Spread recipe (on this site) for this here in Thailand, as Andy's is superior to the canned variety.
Provided by Lee Thayer @LeeNST
Categories Poultry Appetizers
Number Of Ingredients 8
Steps:
- 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 canned deviled ham. (I am going to use Andy's Devilish Ham Spread, so will add 2 oz / 56 g)
- 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, (about 1 oz / 28 g if using your own deviled ham)
- 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. (1 oz / 28 g is using your own deviled ham.) Sprinkle with paprika for garnish. Cover and place in the fridge for about 1-2 hours to chill before serving.
- Serve and enjoy.
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