Deviled Ham Eggs

Simple way to upgrade deviled eggs by adding a 3 ounce can of deviled ham in the egg yokes with the mayonnaise. The deviled ham will add enough spice and salt. Just mix the three ingredients until smooth.  Stuff the eggs and add some garnish and serve.

My eggs were fresher then I thought so they didn’t peel very well.  I made sloppy deviled ham eggs to go with the badly peeled egg whites.  My dad loved these and my mother made them often.  I haven’t made these in a long time and forgot how they go well with a sandwich and salad meal.

Deviled Ham Eggs

  • Servings: 20
  • Difficulty: easy
  • Print


  • 1 (3 ounce) can deviled ham
  • 10 hard cooked eggs peeled
  • 1/3 cup mayonnaise
  • garnishing such as parsley, black olives and pimento
  • smoked paprika


Slice eggs long way and place the yokes in a bowl and the rest of the egg on a tray with the cut side up.  Mash yokes with a fork then add deviled ham and mayonnaise.  Mix until smooth.  The deviled ham will have enough spice and salt that nothing else is needed. With a teaspoon, spoon the yoke mixture into the depression in the egg and use all of it piling it up.  Top with garnish and sprinkle a little smoked paprika on each egg. Chill and serve.

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