Fried Ham Deviled Eggs

Total Time:
25 min
10 min
15 min

24 servings

  • 12 large eggs
  • 4 tablespoons unsalted butter
  • 7 slices deli ham (about 4 ounces)
  • 1/4 cup mayonnaise
  • 1/4 cup relish
  • 2 tablespoons Sriracha
  • Kosher salt and freshly ground pepper
  • 1/2 cup diced roasted red peppers
  • Microgreens, for garnish
  • 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.

  • Photograph by Ralph Smith

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Deviled Eggs with Apple Compote

    Recipe courtesy of Robert Irvine