Wednesday, March 31, 2010

Do you make Deviled Eggs for Easter???

It almost seems inappropriate to eat something with that name on Easter, right? Well, add a little ham and things certainly get better - at least for the taste buds.

If you are about to have a house full and feel like you just make the same stuff every year, here's a twist for you. Take a shot at it and let me know how you do.

Deviled Eggs with Ham

From “Ham: An Obsession with the Hindquarter,” by Bruce Weinstein and Mark Scarbrough (Stewart Tabori & Chang, 2010)

6 large eggs

1/2 cup or about 4 ounces spiral-cut ham, diced

1 medium green onion, minced

2 tablespoons mayonnaise

2 tablespoons minced celery

2 teaspoons jarred white horseradish

1 teaspoon white vinegar

1 teaspoon minced tarragon leaves or 1/2 teaspoon dried tarragon

1/2 teaspoon dry mustard

1/4 teaspoon cayenne, optional

Several dashes hot red pepper sauce, such as Tabasco sauce, to taste

SET eggs in a large saucepan, and cover them with cool water until covered by 1 inch. Bring to a boil over high heat. Boil for 2 minutes, then cover the pan and set off the heat for about 15 minutes.

DRAIN pan over sink, leaving eggs inside. Run cold tap water over eggs to bring them to room temperature. Peel off shells.

SPLIT eggs in half lengthwise. Scoop the yolks into a large bowl. Place whites on a plate.

MIX yolks with ham, green onion, mayonnaise, celery, horseradish, vinegar, tarragon, mustard and cayenne. Use a fork to mash the yolks fully. Use a small spoon to mound the mixture in the halved egg whites.

PLACE on a platter, cover with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours.


12 servings

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