Ham Deviled Eggs with Cheddar and Tarragon Recipe

Introduction

Ham deviled eggs offer a savory twist on a classic appetizer. Creamy yolks combine with tangy mustard and bits of ham for a flavorful bite-perfect snack or party treat.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1/2 teaspoon ground mustard
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon dried tarragon
• 1/4 cup shredded white cheddar cheese
• 1/4 cup Kentucky Legend diced & cubed ham
• 1 teaspoon minced fresh parsley

Instructions

1. Step 1: Place the eggs in a single layer at the bottom of a medium pot and cover with cold water. Bring to a rolling boil over high heat, then remove from heat and let stand, covered, for 10-12 minutes. Drain and rinse under cold water until cool enough to handle.
2. Step 2: Slice the eggs in half lengthwise and carefully remove the yolks. Set the whites aside on a serving dish.
3. Step 3: In a small bowl, smash the yolks with a fork. Add mayonnaise, ground mustard, white wine vinegar, and dried tarragon; mix until smooth.
4. Step 4: Stir in the shredded cheddar cheese and diced ham until evenly combined.
5. Step 5: Spoon the yolk mixture evenly into the egg white halves. Garnish each with a sprinkle of minced fresh parsley.
6. Step 6: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• Use smoked cheddar for a richer flavor.
• Substitute the ham with cooked bacon or smoked salmon for variety.
• For a spicier kick, add a dash of hot sauce or cayenne pepper to the filling.
• Fresh tarragon can replace dried for a more pronounced herb flavor.

Storage

Store prepared deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, fill the egg whites just before serving if storing in advance. Reheat is not recommended—serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ham deviled eggs ahead of time?

Yes, you can prepare the filling and egg whites separately and assemble just before serving to keep them fresh.

What can I use instead of ground mustard?

If you don’t have ground mustard, you can substitute with a small amount of Dijon mustard or yellow mustard for similar tanginess.

Ham Deviled Eggs with Cheddar and Tarragon Recipe

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★★★★★

4.7 from 82 reviews

• Author: Julian
• Total Time: 35 minutes
• Yield: 12 deviled egg halves (6 eggs halved) 1x

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Description

Classic Ham Deviled Eggs made with creamy mayonnaise, tangy mustard and vinegar, shredded white cheddar cheese, and savory diced ham, finished with a sprinkle of fresh parsley for a perfect appetizer or snack.

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Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 1/4 cup mayonnaise
• 1/2 teaspoon ground mustard
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon dried tarragon
• 1/4 cup shredded white cheddar cheese
• 1/4 cup Kentucky Legend Diced & Cubed Ham
• 1 teaspoon minced fresh parsley (for garnish)

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Instructions

1. Boil the eggs: Place the eggs in a single layer at the bottom of a medium pot and cover them with cold water. Over high heat, bring the water to a rolling boil. Once boiling, remove the pot from heat and let the eggs stand in the hot water for 10 to 12 minutes. Drain and rinse under cold water until cool enough to handle.
2. Prepare the eggs: Slice the cooled eggs in half lengthwise and carefully remove the yolks, setting the whites aside on a serving plate.
3. Make the filling: In a small mixing bowl, mash the egg yolks with a fork. Add mayonnaise, ground mustard, white wine vinegar, and dried tarragon, mixing until smooth and well combined.
4. Add cheese and ham: Stir in the shredded white cheddar cheese and diced ham until evenly incorporated into the yolk mixture.
5. Fill the egg whites: Spoon the yolk mixture into the hollowed egg whites, dividing it evenly among the halves.
6. Garnish and serve: Sprinkle minced fresh parsley over the filled eggs for a fresh finish and serve immediately or chill until ready to serve.

Notes

• For easier peeling, use slightly older eggs when boiling.
• You can substitute white wine vinegar with apple cider vinegar if preferred.
• Mayonnaise can be adjusted or substituted with Greek yogurt for a lighter option.
• Prepare the eggs up to a day in advance and store covered in the refrigerator for best results.

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Boiling and No-Cook (the filling is mixed without cooking)
• Cuisine: American

Keywords: deviled eggs, ham deviled eggs, appetizer, easy snack, party food, classic recipe