Time 10m Yield Makes 12 servings, 2 deviled egg halved each. Number Of Ingredients 5 Steps:
Cut eggs in half lengthwise. Remove yolks; place in small bowl. Mash with fork. Add ham, mayo and mustard; mix well. Spoon egg yolk mixture evenly into egg whites. Top each with 1 olive half. Garnish with paprika, if desired.
Time 15m Yield 8 servings. Number Of Ingredients 10 Steps:
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.
Time 30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork and add the next seven ingredients and mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving .
Time 25m Yield 24 servings Number Of Ingredients 9 Steps:
Place the eggs in a large wide pot and cover with cold water by 1 inch. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain and run under cold water until cool. Meanwhile, melt the butter in a large skillet over medium-high heat. Working in batches, add the ham and fry until browned on both sides, 3 to 4 minutes. Remove to a paper towel¿lined plate, then finely chop. Peel and halve the eggs. Carefully scoop out the yolks into a medium bowl and place the whites on a plate. Add the mayonnaise, relish and Sriracha to the bowl with the yolks; season with salt and pepper and mix and mash until smooth (or use a food processor to speed up this process). Stir in about three-quarters of the fried ham. Transfer the yolk mixture to a piping bag and pipe into the egg whites. Top with the roasted red peppers and the remaining fried ham. Garnish with microgreens.
Time 25m Yield 20 Number Of Ingredients 7 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with foil. Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended. Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese. Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.
Time 45m Yield 24 Number Of Ingredients 10 Steps:
In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley. Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos. Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.
Time 37m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
