Devilled Eggs with Cured Ham
These devilled eggs with cured ham are a simple yet elegant dish, perfect for Easter gatherings, spring celebrations or relaxed garden parties. They bring a lovely twist to the classic devilled eggs, with the addition of cured ham adding depth and a slightly salty contrast to the creamy filling. They’re easy to prepare ahead too – once the eggs are cooked, the filling can be mixed together in minutes, making this a great last-minute appetiser or light dish to share. Serve them with fresh salad leaves and slices of sourdough or challah bread for a festive spread.
Ingredients
Method
- Place the eggs in a saucepan of cold water and bring to the boil.
- Once the water reaches a boil, turn off the heat, cover the pan and let the eggs sit for 7 minutes.
- Drain and rinse the eggs under cold water, then leave them to cool in cold water for about 10 minutes before peeling.
- Cut the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
- Add the Dijon mustard and Greek yogurt, mixing until smooth and creamy. Stir in the chopped parsley and season with black pepper.
- Trim any excess fat from the cured ham, then finely dice it into small pieces. Fold it into the egg yolk mixture.
- Spoon or pipe the filling back into the egg white halves.
- Arrange some salad or rocket leaves on a serving platter and place the filled eggs on top.
- Serve immediately or chill until ready to serve.