Email to Cat      

Party Country Ham Deviled Eggs

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"Southerners are so crazy about deviled eggs that no proper host or hostess would be caught dead without a special deviled egg serving dish with shallow indentations (and I rarely see these dishes outside the South). Deviled eggs can be enhanced with everything from curry powder to minced shrimp to chopped pimentos or capers, but if you really want to see the eggs disappear at cocktail receptions (as well as from buffets and at picnics), just add minced country ham to the stuffing. Do note that because of the salty ham, mayonnaise, and mustard, no salt should be added to the stuffing mixture. When I serve these eggs on buffets, I allow two to three halves per person—so plan accordingly."

List of Ingredients

â—¦ 2 ounces cooked lean country ham, minced
â—¦ 8 large hard-boiled eggs, cut in half lengthwise
â—¦ 2 tablespoons minced fresh chives
â—¦ Freshly ground black pepper to taste
â—¦ ¼ cup mayonnaise
â—¦ 2 tablespoons Dijon mustard
â—¦ ½ teaspoon Worcestershire sauce
â—¦ Paprika to taste
â—¦ Sprigs of fresh parsley sprigs


Recipe

In a bowl, combine the ham, egg yolks, chives, and pepper and mash with a fork till well blended. Add the mayonnaise, mustard, and Worcestershire and stir till the mixture is very smooth. Either use a fork to stuff equal amounts of the mixture into the egg white hollows or pipe it into the hollows using a pastry bag with a star tip. Sprinkle paprika over the top of each of each deviled egg, arrange the eggs on a platter, and chill till ready to serve garnished with sprigs of parsley.

Makes 16 deviled eggs