Monday, April 5, 2010

Delicious Deviled Eggs

Deviled eggs might be one of my all time favorite appetizers.  And this is my favorite combination of ingredients to make the ultimate deviled egg.

Deviled Eggs
Serves 5 (4 eggs each)

10 (hard boiled) Eggs
4 Tbsp Low Fat Mayo
4 Tbsp Dijon Mustard
2 baby Dill Pickles, finely diced
4 slices Ham, diced
Smoked Paprika
Sea Salt

Put eggs in a single layer, covered with lukewarm water in a pot and boil for 10 minutes.  Immediately remove from hot water and transfer to fridge in a container that allows them to be in a single layer.  (This will help make the shells easier to remove.)  When eggs are completely chilled, shell them and cut in half, lengthwise.  Remove all the yolks and set them aside in a medium sized bowl.  Mash the yolks with a potato masher.  Add the mayo, mustard, pickles and ham then mix until combined completely.  I like my deviled eggs a little 'rough' so I don't make my mixture completely smooth-but you could if you like.  Add a sprinkle of sea salt and a dash of paprika to each egg.  Serve cold.

I love the flavor the pickles and the ham brings to the eggs.  They are the first thing to go at potlucks!


  1. These are so pretty! I love how retro stuffed eggs are. It's a shame I don't make them more often!

  2. Hi Amy - I just found your blog and am reading EVERYTHING now. Sorry for stalking. lol.

    These look cool. I've never actually made these ever, and this looks like a new/interesting version.

    Will give it a go!

  3. Stalk Away! Welcome. Thanks for visiting. These are my favorite. A little different than every other deviled egg out there. Deliciousness in an edible bowl!