Easy Deviled Eggs Made with Deviled Ham

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Here is my favorite deviled eggs recipe, with a fun twist using deviled ham mixed right into the creamy yolk filling, plus paprika, mustard, and mayo for that classic tangy flavor.

These deviled ham eggs are always a hit at potlucks and family gatherings. I love making them because they’re a little different from regular deviled eggs, and the ham adds extra protein and flavor. Perfect for when you want to shake things up a bit!

What Kind of Deviled Ham Should I Use?

Any canned deviled ham from the grocery store will work perfectly for this recipe, with Underwood being the most common brand you’ll find. The beauty of using deviled ham is that it’s already seasoned and ready to go, so you don’t need to worry about mixing your own spices like traditional deviled eggs. If you can find different brands, feel free to try them out since each has its own flavor profile – some are a bit spicier while others are more mild. Just make sure to give the can a good stir before using, as the ingredients can sometimes separate during storage.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make:

• Deviled ham: If you can’t find deviled ham, you can make your own by mixing finely chopped cooked ham with mayo, mustard, and a pinch of paprika. Potted meat or even finely chopped spam mixed with mayo works too.
• Eggs: Stick with regular chicken eggs for this recipe – they’re really the foundation here and don’t substitute well. Make sure they’re fresh for the best results.
• Garnishes: Feel free to mix and match any of these toppings based on what you have. Bacon bits, capers, or even a sprinkle of everything bagel seasoning can add a nice touch. If you don’t have fresh herbs, dried ones work fine – just use about half the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making deviled eggs is overcooking the eggs, which creates that unsightly gray ring around the yolk and a rubbery texture – to avoid this, bring your water to a boil, add the eggs, then immediately reduce to a gentle simmer for exactly 10-12 minutes.

Another common error is not cooling the eggs properly in an ice bath right after cooking, which makes them nearly impossible to peel cleanly and can continue cooking the eggs even after they’re removed from heat.

Since deviled ham is already quite salty and flavorful, taste your filling mixture before adding any extra seasonings, and remember that the filling will taste more intense once it’s chilled.

For the smoothest filling, make sure your eggs are completely cool before mixing with the deviled ham, and if the mixture seems too thick, add just a tiny bit of mayonnaise or pickle juice to get the right consistency.

What to Serve With Deviled Eggs?

These deviled ham deviled eggs are perfect for parties and picnics, so I love serving them alongside other finger foods that are easy to grab and go. They pair really well with a cheese and crackers board, some fresh veggies with ranch dip, or even a simple pasta salad. Since they’re already pretty rich and satisfying thanks to the deviled ham, lighter sides work best – think crisp cucumber sandwiches, a fresh fruit salad, or some crunchy pickles on the side. For drinks, they go great with iced tea, lemonade, or even a cold beer if you’re having a backyard gathering.

Storage Instructions

Refrigerate: These deviled eggs need to stay cold, so keep them covered in the fridge for up to 3 days. I like to arrange them on a platter and cover with plastic wrap, or store them in a container with a tight lid. They’re perfect for making ahead since the flavors actually get better after sitting for a few hours.

Make Ahead: You can totally prep these a day before your party or gathering. Just hold off on adding the garnishes until right before serving so they stay looking fresh. The deviled ham filling actually tastes even better after it has time to meld with the egg yolks overnight.

Serve: Always serve these chilled straight from the fridge. If they’ve been sitting out for more than 2 hours, it’s best to toss them since eggs can spoil quickly at room temperature. Add your favorite garnishes right before putting them on the table for the prettiest presentation.

Preparation Time	10-15 minutes
Cooking Time	12-20 minutes
Total Time	22-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 4-6 g

Ingredients

For the stuffed eggs:

• 6 large eggs
• 1 cup deviled ham spread

Suggested toppings (optional):

• Chopped hard-cooked egg yolk
• Chopped parsley
• Microgreens
• Sliced pepperoncini
• Minced chives
• Paprika
• Sliced olives

Step 1: Boil and Cool the Eggs

• 6 large eggs

Place the 6 large eggs in a pot and fill with water so they are covered by about 1 inch.

Bring to a boil over medium-high heat.

Once boiling, remove the pot from the heat and cover with a lid.

Let the eggs sit in the hot water for 12 minutes, then transfer them to a prepared bowl of ice water to cool for 10 minutes.

This method helps ensure that the eggs cook evenly and are easy to peel.

Step 2: Peel and Prep the Eggs

• 6 large eggs

After cooling, gently crack each egg on the countertop, then peel off the shells, rinsing the peeled eggs to ensure no shell fragments remain.

Slice the eggs in half lengthwise and carefully remove the yolks.

Finely chop the yolks, then set aside a portion of the chopped yolk for garnish later.

Step 3: Fill the Egg Whites

• 1 cup deviled ham spread
• sliced egg white halves (from Step 2)

Fill a pastry bag or a ziplock bag (with the corner snipped off) with the deviled ham spread.

Pipe about 1½ to 2 tablespoons of deviled ham mixture into the cavity of each egg white half where the yolk was removed.

I find using a piping bag makes the presentation cleaner and more appealing.

Step 4: Garnish the Deviled Eggs

• chopped hard-cooked egg yolk (from Step 2)
• chopped parsley
• microgreens
• sliced pepperoncini
• minced chives
• paprika
• sliced olives

Top each filled egg with the reserved chopped egg yolk, then garnish as desired with chopped parsley, microgreens, sliced pepperoncini, minced chives, paprika, and sliced olives.

These toppings add both flavor and color, making the dish stand out.

For an extra pop of flavor, I like to sprinkle just a little bit of paprika on top.

Step 5: Chill and Serve

Serve the deviled eggs immediately, or cover them loosely and refrigerate until ready to serve.

Chilling them helps meld the flavors and keeps them fresh for a party or gathering.