Jerad made these for our families when we first got engaged and moved to Boise (we’re talking 2004 here people, ancient history). He found this recipe in our “Complete Book of Party Food and Appetizers” that we nabbed off a clearance shelf at Border’s* for like 6$. We’ve made other deviled eggs, but this has been by far the best one (the extra work is worth it!! It calls for 6 eggs but we’ve doubled the recipe no problem.)
Stuffed Deviled Eggs
- 6 hard boiled eggs
- ¼ cup minced ground ham
- 6 walnut halves, minced
- 1 tbsp minced spring onion (scallion)
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 2 tsp vinegar
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne and paprika (for topping)
- Mash egg yolks with a fork and then push them thru a sieve with a wooden spoon.
- Add ham, nuts, spring onion, mustard, mayo, vinegar, salt, pepper, and if you want, some cayenne.
- Spoon mixture into egg halves.
Optional garnishes: cayenne + paprika, pickle slices (you can cut into shapes if you are feeling extra saucy), pickled okra (makes a cool pattern when sliced and placed on top). Extra mixture can be placed in celery sticks.
*As of this month Border’s Books is going out of business. Or as we like to say on the streets, out of biznit.
