Sarasota's Healthier Deviled Eggs W/Ham and Capers

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READY IN: 40mins
SERVES: 8-16

INGREDIENTS

Nutrition
  • 8
    extra large eggs (make sure to use ex large, 4 yolks are required for this recipe)
  • 13
    cup ham, diced fine (I use a good slice of quality baked ham from the deli)
  • 1
    tablespoon scallion, chopped fine (white and green parts)
  • 1
    tablespoon celery, very fine chopped (I use a tablespoon, use what you want)
  • 12
    teaspoon capers, fine chopped (again, you can use a bit more if you like)
  • 1
    tablespoon mayonnaise (again, if you like it creamier, use a bit more, I add a tablespoon)
  • 1
    teaspoon Dijon mustard (yellow mustard does NOT work for this)
  • 1
    tablespoon fresh parsley, fine chopped
  • 14
    teaspoon fresh thyme, fine chopped
  • salt, I personally don't add any, but if you want (go easy as the capers and ham are salty)
  • Bread Crumbs
  • 2
    slices whole wheat bread (white bread will also work)
  • cooking spray
  • 18
    cup parmesan cheese, fine grated (not shredded)
  • Garnish
  • paprika (optional)
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DIRECTIONS

  • Eggs -- Now, there are many recipes to make hard boiled eggs. A few tricks. Don't use "TOO" fresh eggs. I buy mine and over the next few days let them set in the fridge. Rotate, I know this sounds funny, but stand the carton on end, flip it over and flip again. Do this every day. It makes the yolks center perfectly. NOT kidding, it is a chefs trick. Not necessary, but it really works. So, add the eggs (room temp, NOT cold) to a pot of cold water, don't over crowd the eggs, bring to a boil, cook 1 minute, remove and cover. Let set 11-12 minutes for 8 eggs. Drain and cool with cold water immediately. Once cool to the touch, begin to peel.
  • Cut in half and scoop out 4 of the yolks and keep the remaining for later. Add the 4 yolks to a small bowl.
  • NOTE: You can keep the other 4 yolks for a garnish on a week night salad or; you can double the other ingredients (except the bread crumbs) and make double the amount of filling. This makes a great dip for crackers or spread on a toasted baguette as a wonderful appetizer. You can also add the yolks to tuna salad as well. So don't toss them out.
  • Filling -- To the bowl with the eggs, add the ham, scallions, celery, capers, mayo, mustard, parsley, thyme, salt and pepper. But remember, go easy on the salt; the ham and capers are already pretty salty. Mix well to combine. If you like more mayo, feel free to add some. I like this because it isn't as "mayo" as some, but that is up to you.
  • Bread Crumbs -- I process mine in my mini food processor to get nice size crumbs. Now if you don't have a food processor, just chop finely. Add to a DRY pan on medium high heat. As the crumbs toast they will get lightly golden brown and break up. Remove and set to the side to cool. Add in the parmesan cheese and mix well.
  • Eggs -- Stuff the eggs with the filling and top with a spoon of the toasted bread crumb and parmesan mixture. Spray with non stick spray and place under the broiler (second shelf down) for just 1 minute until the cheese and bread crumbs are golden brown. Remove and let cool. Keep an eye on them, they don't take long.
  • Serve -- ENJOY! These can be warm on top (right out of the broiler), room temp or even chilled. A nice twist on the classic deviled egg. And don't forget the leftover eggs. Either make it into a spread or use it on your salad one night.
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