Got leftover Easter ham and hard-boiled eggs? This easy recipe for Deviled Eggs With Ham and Cheese is a great way to turn them into a delicious snack or appetizer. Creamy, tangy, and packed with smoky ham and sharp cheese, these deviled eggs will disappear fast!
Jump to:
Deviled Eggs: Festive Table Must-Have in Lithuania
No Easter table in Lithuania is complete without a platter of deviled eggs. Whether stuffed with smoked mackerel, tuna, or ham and cheese, these bite-sized treats are a staple at Easter, Christmas, and family gatherings.
Growing up, I always went straight for the ham-filled deviled eggs—the perfect mix of creamy, salty, and tangy flavors, made even better with leftover ham from the holiday feast. This egg recipe is pure nostalgia on a plate!
Ingredient Notes
Here's everything you will need for this deviled ham eggs recipe:
- hard-boiled eggs: we used leftover onion-skin dyed Easter eggs.
- smoked ham: you can use roast ham, but in Lithuania, hot-smoked ham is typically used. Bacon will work well too!
- Cheddar cheese: we like sharp mature cheese in these.
- canned gherkins (dill pickles): may be replaced with a heaped tablespoon of sweet pickle relish.
- Dijon mustard: may be replaced with a spoonful of hot sauce, if you prefer.
- mayonnaise.
- salt and black pepper.
Find the ingredient quantities and detailed instructions in the recipe card at the bottom of the post.
Step-By-Step Recipe
Before You Begin: How To Hard-Boil Eggs?
1. First thing, place eggs in a large saucepan in a single layer.
2. Add enough water to fully cover them, then bring to a boil over high heat.
3. Once the hot water reaches a rolling boil, turn off the heat, cover, and let sit for 10-12 minutes.
4. Transfer eggs to a bowl of ice water or rinse under cold water to stop cooking.
5. Let them cool completely before peeling—room temperature eggs peel much easier!
Deviled Eggs With Ham and Cheese
1. Peel eggs, and cut them in half. Scoop the egg yolks into a mixing bowl. Set egg white halves aside.
2. Using a fork, mash yolks well. Add the finely diced ham, grated cheese, gherkins (dill pickles), mayo, mustard, salt and pepper. Mix everything well.
TIP: Go easy on the salt, as smoked ham can be very salty.
3. Using a pastry bag with a wide nozzle or simply a spoon, fill the egg whites with the egg yolk mixture.
4. Decorate the deviled egg halves with extra ham, sliced green onion or herbs.
Serving Suggestions
In Lithuania, a festive feast always begins with a spread of cold appetizers, and deviled ham eggs are a staple on the table. They sit proudly among dishes like Boiled Vegetable Salad (Balta Mišrainė), kefir-battered fish, beetroot and prune salad, and chicken roulade.
Guests simply help themselves, filling their plates with whatever they fancy—it’s all about variety and indulgence! Stuffed eggs are typically eaten with a slice of rye bread!
Storage
Store deviled eggs with ham and cheese in an airtight container in the fridge, where they’ll stay fresh for up to 3 days.
If you have leftover eggs, mash them up and turn them into a quick egg salad (you may need to add a little mayonnaise) — perfect for sandwiches or as a spread on toast.
More Lithuanian Easter Recipes
Deviled Eggs With Ham And Cheese
Ingredients
- 6 hard-boiled eggs large
- 80 g (3 oz) smoked ham cut into very small pieces
- 25 g (¼ cup) Cheddar cheese finely grated
- 30 g (1 small) gherkin dill pickles, very finely chopped
- 3 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- salt and black pepper
Instructions
- If you don't have hard-boiled eggs ready, boil and cool them first.
- Peel the eggs, and cut them in half. Scoop the egg yolks into a mixing bowl. Set egg white halves aside.
- Using a fork, mash the egg yolks well. Add the finely diced ham, grated cheese, gherkins (dill pickles), mayo, mustard, salt and pepper. TIP: go easy on the salt, as smoked ham can be very salty.
- Mix everything well.
- Using a piping bag with a wide nozzle or simply a spoon, fill the egg white halves with the creamy mixture.
- Decorate the deviled eggs with extra ham and/or herbs.
Leave a Reply