"Deviled ham puts the Deviled into Deviled eggs." — DRASAN
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1 (4.5 ounce) can
deviled ham spread
sweet pickle relish
mayonnaise, or as needed
salt and pepper to taste
pimento-stuffed green olives, sliced
These eggs are SO good. They add nice new twist to ordinary eggs. I added a touch of mustard to the yolk mixture to give it a little zip. This recipe is definately a keeper!! Thanks!!
This idea still appeals to me. However, made with that much canned meat for the egg, the egg just disappears and I have stuffed my eggs with deviled ham. The proportions are way off. I'm going to try it again with the smaller can of deviled ham.
We did not care for the deviled ham in this recipe. I guess we are just too hung up on 'regular' deviled eggs.
I am from the south born and raised..these are nothing like i remember...not so great....thanks though..
Ham and eggs; what could be better? However, because I don't like processed stuff, I used real ham which I ran thru my food processor. Couldn't help but add a bit of mustard. Very good and thanks for something a bit unique!
this is one of the better recipes i have tried, i also added a touch of white vineger, a small amount of onion powder, a little garlic powder, and a little bit of cajun seasoning, but its still great without adding anything, thanks.
This is a great base recipe that can built on or served as is. I prefer Dijon mustard and spice brown which I divide in half. To keep the smooth consistency I strain the relish, I also add a few dashes of Tabasco and a few dashes of worsteshire sauce for a little more flavor. You can also add a small amount of vinegar
I made these for our get together at work, and we loved them, they will be on our table for Thanksgiving. Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Style Deviled Eggs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 108
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