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READY IN 20 mins

Southern Style Deviled Eggs

Read Reviews (8)

"Deviled ham puts the Deviled into Deviled eggs." — DRASAN

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Original recipe makes 12 deviled eggs Change Servings

6 eggs
1 (4.5 ounce) can deviled ham spread
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise, or as needed

salt and pepper to taste
1 pinch paprika
3 pimento-stuffed green olives, sliced (optional)

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Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and run under cold water to cool. Peel eggs, and cut into halves lengthwise.
Carefully remove the yolks from the eggs, and place them into a medium bowl, scooping out a little bit of the white along with the yolk to make a more generous cup for filling. Mash the egg yolks with deviled ham, relish and enough mayonnaise to make a smooth mixture. Season with salt and pepper to taste.
Spoon the mixture into the egg whites, or pipe with a piping bag for a more elegant look. Garnish filling with a sprinkle of paprika, and top some of them with a slice of green olive stuffed with pimento. Chill until serving.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 16, 2004

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!!

—CRUISEM

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Most Helpful Critical Review

Feb 14, 2006

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.

—JEANSHAFFER

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12 Ratings

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Apr 28, 2004

We did not care for the deviled ham in this recipe. I guess we are just too hung up on 'regular' deviled eggs.

—Wilemon

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Dec 31, 2008

I am from the south born and raised..these are nothing like i remember...not so great....thanks though..

—carolina

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Sep 19, 2006

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!

—LINDA MCLEAN

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Sep 24, 2006

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.

—TopCook88

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Apr 24, 2011

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

—Amberdeena

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Nov 15, 2012

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.

—CHolloway

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Nutrition

Calories
151 kcal
8%

Carbohydrates
1.8 g
< 1%

Cholesterol
223 mg
74%

Fat
12 g
18%

Fiber
0.1 g
< 1%

Protein
9.2 g
18%

Sodium
290 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Style Deviled Eggs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 151
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 3.6g 18 %
Cholesterol 223mg 74 %
Sodium 290mg 12 %
** Potassium 73mg 2 %
Total Carbohydrates 1.8g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 9.2g 18 %
Sugars 1.2g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 4 %
Iron 13 %
** Thiamin 3 %
** Niacin 11 %
** Vitamin B6 6 %
** Magnesium 2 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.