Southern Style Deviled Eggs

Southern Style Deviled Eggs

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
DRASAN
Recipe by  DRASAN

“Deviled ham puts the Deviled into Deviled eggs.”

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Ingredients

Adjust Servings

Original recipe yields 12 deviled eggs

Directions

  1. 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.
  2. 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.
  3. 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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Reviews (8)

Rate This Recipe
JEANSHAFFER
19

JEANSHAFFER

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.

Wilemon
18

Wilemon

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

carolina
15

carolina

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 1.8 g
  • < 1%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 223 mg
  • 74%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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