When it comes to summer parties, there’s nothing quite like a tray of deviled eggs to keep your guests coming back for more. But why settle for the classic version when you can add a little extra flair?

These Ham and Cheese Deviled Eggs are the perfect twist on the traditional recipe, combining creamy yolks with the savory goodness of ham and a sprinkle of cheddar cheese. Whether you’re hosting a barbecue, a picnic, or just a casual get-together, these deviled eggs are sure to be a hit!

How to Make Ham and Cheese Deviled Eggs

Ingredients you’ll need for this recipe

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

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 fitting with the frosting tip, and pie 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.

These Ham and Cheese Deviled Eggs aren’t just for summer parties—they’re great for any occasion where you want to impress your guests with minimal effort. From holiday gatherings to casual potlucks, this recipe is versatile, delicious, and sure to be a crowd-pleaser.

So next time you’re planning a menu, add these deviled eggs to the list. They’re easy to make, packed with flavor, and guaranteed to disappear fast!

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 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.