Pen's Deviled Deviled Eggs

Pen's Deviled Deviled Eggs

23 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    40 m

“Spicy brown mustard and deviled ham make these your not-so-traditional deviled eggs.”

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Adjust Servings

Original recipe yields 24 deviled eggs



  1. Place egg 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.
  2. Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.

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Reviews (23)

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One tip for the viewers. If you boil the eggs for the whole fifteen minutes, each yolk will have an unappetizing green coating. Taking off the heat as soon as the water comes to a boil and letting stand for 15 min. will give you beautiful yellow yolks



Good recipe...I just added a little grated onion to taste to the mix



I just knew this was something my hubby would like, being that we all grew up on the infamous "Deviled ham". What's better than eggs and ham anyway? I just bought one of those cute little deviled egg plates and needed an excuse to use it. Hubby was very, very happy with his after work appetizer tonight. Thanks a lot Penny!

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Amount Per Serving (24 total)

  • Calories
  • 68 cal
  • 3%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 0.5 g
  • < 1%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Japanese Wasabi Deviled Eggs


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Fabienne's Black Olive and Curry Deviled Eggs