Classic Southern Deviled Eggs
User Reviews
5
Classic Southern Deviled Eggs
Description
To prepare Classic Southern Deviled Eggs, large eggs are boiled until fully cooked then cooled in an ice bath for easy peeling. The cooked yolks are mixed with mayonnaise, Dijon mustard, fresh lemon juice, hot sauce, salt, and pepper to form a creamy, flavorful filling. Meanwhile, thin slices of country ham are pan-fried in olive oil until golden and crisp, then chopped or torn into small pieces. The deviled egg filling is piped or spooned back into the egg white halves, topped with the crispy ham, and sprinkled with sweet Hungarian paprika and chopped chives for color and flavor.
This method produces deviled eggs with a tender white outside, silky tangy filling, and bursts of smoky ham flavor. The paprika adds mild warmth and color, while the chives contribute fresh herbaceous notes. The balance of creamy and smoky with a light heat creates a satisfying classic Southern appetizer or snack.
These deviled eggs are best served chilled and can be prepared ahead. The inclusion of country ham enhances texture and depth, distinguishing them from basic versions. The recipe’s simplicity relies on fresh ingredients and crisp ham to achieve a traditional taste.
Ingredients
- 6 large egg
- ¼ cup mayonnaise (we like Duke's or Hellman's)
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice freshly squeezed
- 2-3 dashes hot sauce (we like Crystal's)
- 1 teaspoon paprika divided, sweet, Hungarian
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 small country ham about 1/8" thick or less, very thin slice
- 1 ½ teaspoons olive oil
- chive chopped, fresh
Instructions
FOR THE HARD BOILED EGGS
- Place the eggs in a medium saucepan and fill with cold water so that the eggs are completely covered by an inch of water. Bring the eggs to a boil over medium high heat. When the water reaches a boil, turn off the heat and cover the pan tightly with a lid. Let the eggs rest in the hot water for 12 minutes.
- While the eggs rest, prepare an ice bath, filling a medium bowl with equal parts water and ice. When the eggs are done, transfer the eggs to the ice bath and let rest for about 10 minutes or until the eggs are chilled completely through. (this will make peeling the eggs a breeze).
PREPARE THE HAM:
- While the eggs are cooking (and/or cooling), heat the olive oil in a small fry pan over medium high heat. Add the country ham slice and cook until golden brown and fragrant, about 3-4 minutes. Flip the ham slice and cook for an additional 3-4 minutes or until browned. Remove from heat. Blot the excess grease with a paper towel and set aside. Cut or tear the ham slice into 12 small pieces for garnish.
ASSEMBLE THE DEVILED EGGS:
- Remove the hard boiled eggs from the ice bath and rap the shell against the counter, just hard enough to crack them. Roll the eggs on the counter to crack them all around. Slip the shells from the egg and rinse to be sure no shell is left stuck to the egg white.
- Slice the eggs in half and pop out the yolks into the bowl of a mini food processor.
- Add the mayonnaise, dijon mustard, lemon juice, hot sauce, 1/2 teaspoon of paprika, salt and pepper. Pulse in the processor until the mixture is very smooth and creamy.
- Fit a piping bag with the tip of your choice. Fill the bag with the egg yolk filling and pipe into the egg white halves.
- Sprinkle the eggs with a small pinch of the remaining paprika and chopped chives. Poke a small slice of cooked country ham into the yolk filling of each egg. Arrange on a platter to serve immediately or refrigerate for up to 4 hours before serving. Note: if refrigerating the eggs, remove them from the chiller about half an hour before serving so they're not ice cold when you eat them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 239mg | 10% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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