Great Easter Appetizer

Great Easter Appetizer

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  GIOGIOW

“Delicious! No egg yolks. Great idea for leftover eggs and ham!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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, cool and peel. Cut eggs in half lengthwise and remove yolks.
  3. In a small bowl, combine cream cheese, onion and ham until well mixed. Spoon mixture into eggs, covering tops. Place eggs in small baking dish. Spray with cooking spray and top with bread crumbs.
  4. Bake in preheated oven 4 to 5 minutes, until golden and hot. Serve warm.

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Reviews (8)

Rate This Recipe
VDK Battlefield Gourmet

VDK Battlefield Gourmet

Was easy to make, I cooked the eggs the day before and peeled them, tossed them into a container and mixed up the filling in another container and took to Easter at a friends- They were not sure they would love it- but they did. I did sub the onions out for Scallions for a nice spring color. They tasted great. Next time I plan to add some water chestnuts diced up to give it a little bit of crunch- every liked them and thought they were a nice addition to the Easter table where there was already deviled eggs.



Everybody really liked them, but they were a little time consuming! Will definitely make again!



do try this!!!

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Amount Per Serving (4 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 6.2 g
  • 2%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 222 mg
  • 74%
  • Sodium
  • 278 mg
  • 11%

Based on a 2,000 calorie diet



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Appetizer Mussels


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Deviled Eggs I