deviled ham recipe

The Best deviled ham recipe

Classic Deviled Ham

4.7 from 650 votes

A creamy, tangy spread made from cooked ham, eggs, and mustard that’s perfect for sandwiches, snacks, or appetizers. This recipe highlights the natural flavors of ham while adding a delightful twist.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time35 mins

Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Ham

• 1 lb (450g) cooked ham, shredded or diced
• 1 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika

For the Eggs (if desired)

• 4 large eggs
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). If using whole eggs, boil them in salted water for 6–7 minutes, then cool in ice water. Peel and chop into small pieces.
2. 2
   In a saucepan, gently heat the shredded ham with mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and smoked paprika over low heat for 5 minutes. Remove from heat and let cool.
3. 3
   In a bowl, whisk eggs with lemon juice, salt, and pepper until well combined. If desired, blend the ham mixture with the eggs using a food processor or whisk until smooth.
4. 4
   Transfer the mixture to a piping bag or small container. Chill for at least 1 hour before serving.

🔧Equipment

• Mixing bowls
• Whisk
• Small saucepan
• Food processor or bowl for mixing
• Plastic wrap or piping bag (optional)

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 22💛Saturated Fat: 5❤️Cholesterol: 185🧂Sodium: 750🌾Total Carbs: 2🥦Dietary Fiber: 3g🍬Sugars: 1🥩Protein: 12

📝Notes

• For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce.
• Store leftovers in the fridge for up to 3 days. Reheat gently if needed.
• Substitute ham with turkey or chicken for a lighter option.
• Use as a spread for sandwiches, crackers, or veggie platters.

❓ Frequently Asked Questions About Deviled Ham

What is the best way to prepare the filling for deviled ham?

The best way to prepare the filling involves mixing cooled, crumbled deviled ham (about ½ cup) with mayonnaise (about ¼ cup), a pinch of salt, and a small amount of mustard (like Dijon) or yellow mustard for tanginess. For extra flavor, mix in white pepper, a dash of hot sauce, or finely chopped green onions. Stir gently to avoid breaking the ham pieces and chill for at least 30 minutes before assembling.

Can I use leftover deviled ham for deviled eggs instead of fresh ham?

Yes! Leftover deviled ham works perfectly for deviled eggs—just make sure it’s fully cooled to room temperature before using. The filling will still hold together, and the flavors will blend seamlessly. If the ham is too soft, you may need to add a little more mayonnaise or cream cheese to bind it.

How do I prevent the ham filling from getting soggy when assembling deviled eggs?

To keep the filling firm, chill the ham filling thoroughly (at least 30 minutes) before piping or spooning it into egg whites. Use a light hand when filling—avoid overpacking the egg whites, and press gently to avoid spillage. For extra stability, you can pre-chill the egg whites in the fridge for 10–15 minutes before adding the filling.

What are some creative ways to customize the deviled ham filling?

Beyond the classic mix, try these twists:
– Spicy kick: Add chopped jalapeños, a dash of smoked paprika, or a spoonful of hot honey.
– Herby twist: Mix in finely chopped chives, parsley, or fresh dill with a squeeze of lemon juice.
– Sweet & savory: Stir in crushed pretzels, diced pickles, or a spoonful of pesto for a gourmet touch.
– Smoky flavor: Use melted bacon bits, crumbled blue cheese, or a pinch of liquid smoke for depth.

Why does my deviled ham filling sometimes fall apart when I try to assemble it?

The filling breaks apart usually due to overmixing, warm ingredients, or insufficient binding. To fix it:
1. Use cold ingredients—always chill the ham and mayo before mixing.
2. Add a binder—if needed, stir in 1–2 tbsp of cream cheese or a spoonful of Greek yogurt.
3. Stir lightly—overmixing breaks down proteins. Mix just until combined.
4. Chill longer—if the filling is still loose, refrigerate it for 1–2 hours before assembling.
5. Use a piping bag—for precision, pipe the filling into egg whites instead of spooning.