Loaded Deviled Eggs
A universally popular appetizer and something to make when you have too many eggs on hand. Taken to another level with the addition of ham and chives, who can resist popping one in their mouth!
Loaded Deviled Eggs
6 large eggs
1/3 cup mayonnaise
1 tablespoon butter softened to room temperature
1 teaspoon dijon mustard
1 teaspoon wine vinegar
1 teaspoon garlic powder
pinch of salt
1/2 teaspoon pepper
1/3 cup ham, finely diced
3 tablespoons finely chopped chives or the green ends of scallions
lemon and pepper seasoning
How To Hard Boil Eggs
-Place eggs in a large saucepan and cover with water. Transfer to stove top over high heat until water begins to boil.
-Boil for one minute, cover with lid, and remove from heat. Allow to sit for 15 minutes and then drain and transfer to an ice bath. (Crack each egg slightly before placing in ice water if you plan to peel them later. This will make them easier to peel.)
-Peel eggs and set aside.
How To Create Deviled Eggs
-Peel the eggs then slice in half lengthwise. Gently remove yolks and place in a medium-sized bowl. Mash the yolks with the back of a fork or a potato masher until they form a dry paste.
-Add mayonnaise, mustard, butter, vinegar, garlic powder, salt, and pepper. (Add a dash of Tabasco sauce if you want some heat.) Stir well until smooth. Add ham and all but 1 tablespoon of the chives and mix in. Taste for seasoning adding more salt and pepper if needed.
-Spoon a large teaspoon full of filling into each egg white. Sprinkle with smoked paprika and lemon-pepper seasoning then garnish with the reserved minced chives. Chill until ready to serve. Makes 12
Hard boil then peel the eggs.
Cut the eggs in half and remove the yolks to a small mixing bowl and mash well. Finely dice chives or green onions and ham.
Stir all the remaining ingredients (except lemon-pepper seasoning and paprika) into the egg yolks and mix well.
Using a teaspoon, fill the cavity in each egg half generously with the yolk mixture.
Garnish eggs with smoked paprika, a sprinkle of lemon-pepper seasoning and minced chives.
Chill until ready to serve. Be sure to take at least one before you serve them - they disappear quickly!
