Deviled Eggs Recipe with Ham and Cheese

5 from 1 vote

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This Deviled Eggs Recipe is crunchy, creamy, melty, warm, cold, satisfying AND delicious. Made with ham and topped with melted cheese.

Deviled Eggs Recipe with Ham and Cheese

Leftover Deviled Eggs Recipe

Guess what I made? That’s right a deviled eggs recipe… Well, I’m guessing that approximately 94.7% of you faithful readers have leftover Easter ham and hard-boiled eggs in your fridge. Am I right or am I right?

Since I HATE wasting food and am sick of ham sandwiches I decided to give the deviled egg a whirl. I don’t dislike deviled eggs per se but they’re totally not my favorite. But clearly, I was eating the wrong kind because these are totally life changing!!–>true fact.

Yes, these are the be all end all of the now beloved deviled egg. If you’re a classic deviled egg hater, give these a try. They might change your mind. That ham and cheese worked their magic and now I’m a believer! Can a sister get an amen?

Thank you.

How to Make Deviled Eggs

Start by peeling and slicing all your hard-boiled eggs. Hello, sunshine!

Cut Hard-Boiled Eggs

Now chop up some onion and celery and place into a bowl. I chopped some carrot on the same cutting board as these veggies so don’t mind the 3 orange specks. Thank you for listening.

Chopped Onion and Celery

Now you can pop out those golden centers. Set these little babies onto a parchment lined baking sheet.

Hard-Boiled Eggs without Yolks

As you probably could have guessed, those yolks ended up in this bowl along with some chopped dill pickles. Side note: according to Lauren, sweet pickles are unnatural, ungodly and straight up gross. Use dill. For the love of everything good and holy–use dill pickles.

Hard-Boiled Egg Yolks, Onion, Celery, and Dill Pickles

Ok, now onto that HAM. Wham bam thank you, HAM! I’m so funny.

Chopped Ham

Ok, so into this bowl….{yup you guessed it} goes the ham, some sour cream, mayo, salt, and pepper.

ham, some sour cream, mayo, salt, and pepper

Stir this whole thing up until it looks nice and creamy….egg + ham = happy marriage. Who knew.

Deviled Egg Filling

The filling is pretty chunky so I just filled my egg holes using a spoon. I’m a simple gal. Sometimes.

Deviled Eggs

Now sprinkle some dill over top each egg because you’re blonde and forgot to mix it into the filling. Oops… I mean I meant to do that.

Deviled Eggs with Dill Garnish

Grate a little cheddar cheese somewhat finely…

Finely Shredded Cheese

And top each egg with it! Don’t these look super cool?  But wait… THERE’S MORE! Your mind is going to be blown because we’re going to stick these little guys under the broiler! There. I said it. You’re welcome America.

Deviled Eggs Topped with Cheese

Hello, melty cheese.

Deviled Eggs Topped with Melted Cheese

These made a lovely afternoon snack. After a little convincing, my daughter finally took a bite and LOVED them! {“Go on and try it! You’ll like it!” All you Mom’s know this quote I bet!!}

Excuse me while I eat the last 7.

Again, you’re welcome.

Printable recipe card below and don’t forget to pin!

5 from 1 vote

Deviled Eggs Recipe with Ham and Cheese

This Deviled Eggs Recipe is crunchy, creamy, melty, warm, cold, satisfying AND delicious. Made with ham and topped with melted cheese.
servings 8 servings
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins

Ingredients

  • 8 hard boiled eggs
  • 1/2 onion chopped
  • 1 stalk celery chopped
  • 1/4 cup ham chopped
  • 1 chopped dill pickles
  • 2 tablespoon real mayonnaise
  • 2 tablespoon sour cream
  • salt and pepper to taste
  • dried dill
  • 1/4 cup cheddar cheese finely grated

Instructions

  • Peel eggs and slice in two. Remove yellow yolk and place into a bowl with onion, celery, ham, pickles, mayo, sour cream, salt, pepper, and dill. Stir until combined. 
  • Fill egg cavities with filling and top with grated cheese. Place eggs under a hot broiler until cheese is melted. Serve.

Nutrition

Calories: 136kcal | Carbohydrates: 2g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 236mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: American
Keyword: deviled eggs, Deviled Eggs Recipe, easter, Easter Appetizer, Ham and Cheese

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Recipe Rating




42 Responses
  1. Char

    These look delish. On another note yesterday I made your Southwestern Chop Salad for my Soup Group and it was a smash hit. Everyone loved it, raves all around, and commented that the recipe is a keeper. Lots of bang for your buck with that salad in terms of time spent and results. Thanks!

  2. Julie @ Table for Two

    what a great and smart way to use up ham and eggs!! looks really good, Lauren! haha, i laughed out loud at wham bam ham! you crack me up 🙂

  3. Julia {The Roasted Root}

    mmmm…..melted cheese….and the ham with dill pickle….flavors galore! I really like this idea – I’ve never seen the melted cheese approach, I want to give this a try!

  4. Erin @ Dinners, Dishes, and Desserts

    What a great way to use up leftovers! I am trying to think of a creative use for the ham we have left!

  5. Alaina @Fabtastic Eats

    I have to say, I am SO not a lover of deviled eggs, (I think they smell funny! :P) BUT these actually look like something I could totally dig into! 😀

  6. Leora

    5 stars
    GIRL. Sweet pickles are top on my list of revolting, should never be eaten or put into recipes abominations. Up there with them is this awful “salad” my aunt used to make with :gag: marshmallows & canned fruit. In other news: this recipe is lovely & delicious & you’re a gem.

  7. Georgia @ The Comfort of Cooking

    Deviled eggs are totally underrated at my monthly neighborhood happy hours, but I LOVE them! I think making them this way would definitely bring a bit more attention to the little cuties. Such a creative recipe!

  8. Hitomi

    What is your method for hard boiled eggs? I can never get my yolks to look that nice, always a greenish layer over them 🙁

    1. Lauren

      Put your eggs in cold water–make sure they’re covered completely. Cover and bring to boil. Once they come to a boil, turn the heat off completely and time 10 minutes {leaving them on the hot burner}. Drain and cool rapidly with cold water and ice. After they’ve chilled, you can peel or refrigerate until ready to use. That’s how I do it and they come out perfectly every time.

  9. Susan M (MomBlogger)

    Wow, what a great idea – now I have so many other ideas of what to throw in my devilled eggs
    (brwwwaaaahhhhahhha) just wait for the next family get together. . . tee hee

    btw . . . the “secret” to yummy (regular) devilled eggs is adding more mayo (dressing) than what the recipe calls for – make them creamy, not dry – yuck! 🙂

    New follower through FB, Pinterest & RSS!

    my blog: lovez2read.blogspot.com

  10. Linzi

    Are they better eaten hot or cold?
    I assume hot because of the melted cheese…. but hot devilled eggs seem so strange.
    Anyways, very creative…. thanks for sharing.

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  12. Helen

    I work in a kitchen at my local hotel and i’m always looking for tasty bar snack recipes. We put them out every Friday night. I think these eggs will be a treat!

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