Ham and Cheese Deviled Eggs
These Ham and Cheese Deviled Eggs are an easy cold appetizer that is made with only 4 ingredients. It’s an easy finger food to make for a party.
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I love making deviled eggs as a make-ahead appetizer. Adding ham and shredded cheese makes them a little more filling, making them ideal for parties.
Serve them with Tuna Tea Sandwiches or with Italian Sub Sliders.
How to Make Ham and Cheese Deviled Eggs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Fill a saucepan halfway with water, add the eggs, and boil over high heat for 10 minutes.
2. Cover and remove from heat, then allow to set for 15 minutes.
3. Drain the hot water, then fill with cold water, and repeat until the eggs are no longer warm.
4. Peel the eggs. Slice eggs in half lengthwise,
5. And add the cooked yolk to a small bowl. Arrange the white part of the eggs on a plate.
6. Mash the yolks really well with a fork.
7. Add the mayonnaise and stir to combine.
8. Add the yolk mixture to a piping bag fitted with the frosting tip, and pipe the mixture into the eggs.
9. Sprinkle a few pieces of ham and some shredded cheese onto each egg.
10. Cover and refrigerate for 1 hour, or until ready to serve.
Serve and Enjoy!
Important Recipe Notes
- To prevent cracking, bring eggs to a boil slowly and let them sit in hot water off the heat before cooling.
- Use cold water after boiling to make peeling easier and avoid tearing the whites.
- Mash the yolks thoroughly for a smooth filling. Adjust the mayonnaise for creaminess if needed.
- Using a piping bag gives a neat, professional look, but a spoon works fine too.
- These deviled eggs can be prepared a few hours ahead and stored in the fridge, making them perfect for parties.
- Swap ham for bacon, or try different cheeses like Swiss or mozzarella for variety.
Ham and Cheese Deviled Eggs
Ingredients
- 6 large eggs
- ½ cup mayonnaise
- 2 tbsp cheddar cheese blend, shredded
- 2 tbsp ham chunks, cut small
Instructions
- 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 pipe 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.
