Made as written for the Culinary Quest 2014 Family Picks & the Agents of QUEST - My DH says that introducing him to deviled eggs in the US was 1 of the main reasons he married me, so I welcome all new ways to remind him of that. I had 2 choices of ham to use, but only 1 clear choice. I had the paper thin deli-style ham that tastes artificial & drenched in water, but I also had a freshly-cooked Bayonne ham I was going to slice into ham steaks & freeze for spec breakfasts. It was a no-brainer & the eggs were so special using the Bayonne ham. We had them w/dinner last night & he put the leftovers on the top shelf of our tall fridge where only he could reach them (his way of claiming them for himself). They had already begun to disappear this morning. Thx for sharing this recipe w/us.
Delicious & different! They were a welcome addition to a BBQ meal and pleased my deviled egg addict. Made on the Culinary Quest 2014.
Yum, yum, yummy! I used brown mustard and India Relish -all I had - otherwise kept to the recipe. Culinary Quest 2014
We thought we had gone to egg heaven, this was so tasty and such a nice change of pace. Honestly did not change one thing, except for the photo, threw some parsley on. I love the use of pickle relish, (I didn't have any, so I used B&B pickles finely chopped with some dill vinegar). These were gone so fast, it was hard to grab a photo! Thanks for posting such a delightful little egg. It was so pretty too with the ham, (pink) and the bright yellow from the yolk, I can see these would go perfectly at a wedding or baby shower. Or ....anytime! Made for *Everyday is a Holiday* July 2009