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Ham Deviled Eggs

By
Jessica Battilana
Jessica Battilana
Jessica Battilana is a food writer, recipe developer and sought-after chef co-author. Her first solo cookbook, "Repertoire," came out in 2018.
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Published 03/5/21
Ham deviled eggs

Liquor.com / Tim Nusog

Who can resist a good mashup, be it music or food? These deviled eggs from Reid Henninger, dreamed up while he was the chef at Edmund’s Oast in Charleston, South Carolina, are a hybrid of the church supper stable and that lunchbox workhorse, the ham sandwich.

 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.

Ingredients

  • 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, to taste

  • Black pepper, finely ground, to taste

  • 1/4 cup finely chopped shallots (about 1 large shallot)

  • 3 tablespoons finely chopped chives, divided

  • Garnish: flaky salt (such as Maldon) (optional)

Steps

Makes 12 egg halves. Serves 4-6.

  1. Place the eggs into a medium saucepan and add water to cover by a few inches.

  2. Bring to a boil over high heat and let boil for 1 minute, then remove from the heat, cover and let stand for 9 minutes.

  3. Transfer the eggs to an ice bath.

  4. Once eggs have cooled, peel the eggs and slice in half lengthwise.

  5. Scoop the yolks from the eggs into a small bowl and set aside.

  6. Place the whites on a plate and refrigerate.

  7. In a food processor, combine the ham and chutney and process until the ham is finely chopped.

  8. Add the reserved egg yolks, mayonnaise and mustard, and process until the mixture is smooth.

  9. Season to taste with salt and pepper.

  10. Transfer to a bowl and stir in the shallots and 2 1/2 tablespoons of the chives.

  11. Transfer the mixture to a piping bag fitted with a plain or star tip.

  12. Remove the whites from the refrigerator and generously pipe the filling into each. (If you do not have a piping bag, you can use a spoon to fill the eggs.)

  13. Garnish with the remaining chives and flaky salt, if using.

  14. Serve immediately or refrigerate for up to 6 hours.