Go Back

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.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 eggs
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Greek yogurt
  • 50 g speck or similar cured ham
  • 1 Tbsp fresh parsley chopped
  • Green salad or rocket leaves to serve

Method
 

  1. Place the eggs in a saucepan of cold water and bring to the boil.
  2. Once the water reaches a boil, turn off the heat, cover the pan and let the eggs sit for 7 minutes.
  3. Drain and rinse the eggs under cold water, then leave them to cool in cold water for about 10 minutes before peeling.
  4. Cut the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
  5. Add the Dijon mustard and Greek yogurt, mixing until smooth and creamy. Stir in the chopped parsley and season with black pepper.
  6. Trim any excess fat from the cured ham, then finely dice it into small pieces. Fold it into the egg yolk mixture.
  7. Spoon or pipe the filling back into the egg white halves.
  8. Arrange some salad or rocket leaves on a serving platter and place the filled eggs on top.
  9. Serve immediately or chill until ready to serve.