Deviled eggs with mustard are a classic party favorite, and this twist with ham and cheese takes them to the next level. The creamy filling gets a boost of flavor from tangy mustard, salty ham, and sharp cheese, making each bite rich and satisfying.
Perfect for holidays, potlucks, or family get-togethers, these deviled eggs are easy to make and always a crowd-pleaser. They’re a fun and tasty way to upgrade a traditional appetizer with simple, savory ingredients.
What makes these deviled eggs stand out is how the flavors blend together—creamy yolks, zesty mustard, smoky ham, and a bit of sharp cheese in every bite. They’re just as easy to make as the classic version, but feel a little more special, making them perfect for any occasion.
Ham and Cheese Deviled Eggs
A classic deviled eggs recipe, topped with chunks of ham and shredded cheese. These are perfect for summer parties!
You will need the following items to make this recipe:
- Medium saucepan
- knife
- cutting board
- bowl
- fork
- Optional: piping bag, 1M frosting tip
Ingredients:
- Eggs
- Mayonnaise
- Cheddar cheese blend
- Ham
How to Make Ham and Cheese Deviled Eggs
Make the Hard boiled Eggs: Fill a pot halfway with water and add the eggs. Boil on high for 10 minutes. Cover and remove from the heat. Let it sit for 15 minutes. Drain the hot water and then fill with cold water. Do this until the eggs are no longer warm. Peel the eggs.
Make the Deviled Eggs: Slice the eggs in half, lengthwise. Remove the yolk and add it to a small bowl. Place the whites on a plate. Mash the yolks with a fork and add the mayonnaise. Combine well.
Add the yolks to a piping bag with a frosting tip and pipe the mixture into the eggs. Sprinkle the eggs with the ham slices and shredded cheese. Cover and refrigerate for an hour or until ready to serve.
Ready to upgrade your party spread? Try these ham and cheese deviled eggs with mustard for a fun twist on a classic favorite—your guests will love them!
Ham and Cheese Deviled Eggs
Ingredients
- 6 large eggs
- ½ cup mayonnaise
- 2 tbsp cheddar cheese blend shredded
- 2 tbsp ham chunks cut small
Instructions
- Fill a saucepan halfway with water, add the eggs, and boil over high heat for 10 minutes.
- Cover and remove from heat, then allow to set for 15 minutes.
- Drain the hot water, then fill with cold water, and repeat until the eggs are no longer warm.
- Peel the eggs.
- Slice eggs in half lengthwise, and add the cooked yolk to a small bowl. Arrange the white part of the eggs on a plate.
- Mash the yolks really well with a fork, then add the mayonnaise and stir to combine.
- Add the yolk mixture to a piping bag fitting with the frosting tip, and pie the mixture into the eggs.
- Sprinkle a few pieces of ham and some shredded cheese onto each egg.
- Cover and refrigerate for 1 hour, or until ready to serve.
