Reviewed: 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.

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19 users found this review helpful

Reviewer:

JEANSHAFFER

Reviewed: 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.

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17 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Dec. 31, 2008

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

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15 users found this review helpful

Reviewer:

carolina

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Amherst, Ohio, USA

Reviewed: 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!!

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13 users found this review helpful

Reviewer:

CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: 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!

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7 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: 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.

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6 users found this review helpful

Reviewer:

TopCook88

Reviewed: 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

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2 users found this review helpful