So now that Easter is over like most everyone I have a tone of hard boiled eggs and leftover ham. To be honest I am kind of sick of egg salad and ham sandwiches. So I thought what else can I do? Now I am sure there are a tone of more creative ways to use up my eggs and my ham, many I will find all week long while going though other blogs; but for me all I could think of was deviled eggs with ham. I mean its simple, yummy and good for breakfast, lunch or a snack. 1 night we even had them for dinner! And as you may have guessed at this point I am just about over it, but I still have more eggs!
I know almost everyone has a recipe for deviled eggs, but they are all as varied as the people making them so I thought I would give my take on the classic with the inclusion of leftover Easter ham!
First, you start off with your Easter egg and diced up ham. (Get it, Green Eggs and Ham! I know I’m cheesy)
Here’s the rest of what you will need:
Mayo ( the real thing!)
Mustard, yellow (I tried using spicy brown because I love that with ham, but it was way too over powering in the eggs)
dash or 2 of Worcestershire sauce
salt & pepper
Cut your eggs in half and pop the yolks ito a bowl. Now mix in everything else. I know I did not give any measurements here, this is completely by taste and texture. For 4 (whole) yolks I use a heaping spoonful of mayo, regular spoonful of horseradish, a good quirt of mustard & dash of Worcestershire sauce. I know not very helpful but your mixture should be thick, kind of like a pudding, and not runny at all. I also like my mixture to be very smooth, so before I add any of the ingredients to the yolks, I mash them with a fork and beat in the rest with a whisk. At the end fold in the diced ham and parsley, leaving some for garnish.
I mound up the filling inside the eggs. Its the best part and as M says if you don’t you will have some leftover and you don’t want that.
Enjoy these whenever you like. I think they are a nice twist on a classic. But don’t stop at the ham, deviled eggs are a great vehicle to put just about anything in! Switch out the worcestershire sauce for hot sauce, illiminate the mustard, ham and horseradich, add avocado, diced tomato, and some minced jalapeno and you have deviled mexi eggs with a kick! Or add diced olives and oragano for an Italian twist. You can do anything let your imagination go wild.
On a side I wanted to tell you what leftover ham I am using. As you may know I live in Vermont and not too far away is a little place called Dankin Farm. They are well known for their maple syrup and smoked hams. For Easter I picked up a maple smoked and glazed boneless spiral ham. I am usually adverse to spiral hams, they tend to be full of water and maple glazes are usually too sweet for me. But this ham was great. It was smokey and not your traditional sweet glazed ham. It was a big hit and to be honest there was not a ton of leftovers. Not only that what was left was divied up! If you get a chance I highly recomend this ham. It is not like any you will have had before!