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When a Ham Sandwich Met Deviled Eggs

Who can resist a good mash-up, be it music or food? These deviled eggs from Edmund’s Oast chef Reid Henninger are a hybrid of the church supper stable and that lunchbox workhorse, the ham sandwich.

Edmund’s Oast is located in Charleston, South Carolina, and Henninger typically uses cooked country ham in this recipe, a salty, smoky cured ham that’s a Southern delicacy. If you can find it in your area, by all means use it. If not, a Christmas-style ham is just fine. Avoid deli-style ham, which is too mild and moist. Henninger likes apple or pear chutney in his egg filling. If you can’t find either, mango chutney can be substituted.

Ham Deviled Eggs

Makes 12 egg halves; serves 4 to 6

  • 6 large Eggs
  • 1⁄4 cup Finely diced ham
  • 2 tablespoons Apple, pear or mango chutney
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup Finely chopped shallots (about 1 large)
  • 3 tablespoons Finely chopped chives
  • Flaky salt, such as Maldon, for garnish (optional)

Put the eggs in a medium saucepan and add water to cover by a few inches. Bring to a boil over high heat, let boil 1 minute, then remove from the heat, cover, and let stand 9 minutes. Transfer the eggs to an ice bath. Once cool, peel the eggs and slice in half lengthwise.

Scoop the yolks from the eggs into a small bowl and set aside. Put the whites on a plate and refrigerate. In a food processor, combine the ham and chutney and process until the ham is finely chopped. Add the reserved egg yolks, mayonnaise and mustard and process until the mixture is smooth. Season to taste with salt and pepper. Transfer to a bowl and stir in the shallots and 21⁄2 tablespoons of the chives.

Transfer the mixture to a piping bag fitted with a plain or star tip. Remove the whites from the refrigerator and generously pipe the filling into each (if you do not have piping bags or pastry tips, you can use a spoon to fill the eggs). Garnish with the remaining chives and flaky salt, if using. Serve right away, or refrigerate for up to 6 hours.