Sweet & Spicy Deviled Eggs with Ham
Leftover Easter ham inspired these deliciously different deviled eggs that you'll take to every party, potluck and cookout. Fried, diced ham gives the filling a meaty bite while a touch of wine jelly and candied jalapenos adds a sweetness so much more pleasing than the usual relish. A sprinkling of toasted pecans on top provides an unexpected crunch that will make you wonder why you waited so long to garnish deviled eggs with nuts.
Ingredients:
- 1 tablespoon vegetable oil
- 1 1/2 cups finely diced ham
- 12 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Duplin Gourmet Vidalia Onion Peppercorn Dressing
- 2 tablespoons Duplin Gourmet Hatteras Red Wine Jelly
- 2 tablespoons chopped Cape Fear Pirate Candy candied jalapenos
- 1 tablespoon minced fresh parsley
- Salt, to taste
- 1/4 cup finely chopped toasted pecans
Directions:
- Place a small skillet over medium-high heat. When pan is hot, add oil. Add diced ham to the pan and sauté until ham is browned. Transfer ham from the pan to a plate. Let ham cool.
- In a medium-size bowl, blend the mayonnaise, Dijon mustard, Duplin Gourmet Vidalia Onion Peppercorn Dressing and Duplin Gourmet Hatteras Red Wine Jelly until well combined.
- Cut a small slice off the bottom and the top of each hard-boiled egg, just enough so that the eggs halves will stand upright. Next, cut the eggs in half widthwise.
- Carefully remove the egg yolks and add to the bowl with the mayonnaise mixture. Mash and stir the egg yolks until well combined with the mayonnaise mixture.
- Add the candied jalapenos, minced parsley and all but 1/4 cup of the fried diced ham to the bowl. Gently stir the mixture until well combined. Taste and season with salt if needed.
- Fill each egg white with about 2 tablespoons of the egg yolk mixture. Place eggs close together on a flat serving dish. Sprinkle reserved ham and chopped pecans over the eggs.
- Makes 12 servings.
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