Classic Turkey Ham Deviled Eggs: A Family Favorite (Print Version)

Whip up classic Turkey Ham Deviled Eggs. This recipe brings a savory twist to a beloved snack, perfect for any gathering or a quick, satisfying bite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 12 Halves
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, High Protein

# Ingredients:

→ Base Ingredients

01 - 6 large hard-boiled eggs, peeled
02 - 1/2 cup mayonnaise (full-fat for best results)

→ Flavor Boosters

03 - 1 tablespoon Dijon mustard
04 - 1 teaspoon white vinegar
05 - 1/4 teaspoon salt (or to taste)
06 - 1/8 teaspoon fresh black pepper (or to taste)

→ Savory Twist

07 - 1/4 cup finely diced cooked turkey ham

→ Finishing Touches

08 - Paprika, for garnish
09 - 1 tablespoon fresh chives, finely chopped, for garnish

# Instructions:

01 - First things first, get those hard-boiled eggs ready. I always plunge mine into an ice bath right after boiling; it stops the cooking and makes them so much easier to peel. Once they're cool, gently peel them under running water – it really helps. Then, slice each egg in half lengthwise. Carefully scoop out all those beautiful, bright yellow yolks into a medium bowl. Don't be shy, get every bit! Next, finely dice your turkey ham. We want small, even pieces here, so they blend seamlessly into the creamy filling. This is where I always get a little messy, turkey ham bits flying everywhere, honestly.
02 - Now for the fun part! Take those scooped-out yolks and mash them up with a fork until they're nice and crumbly. You don't want big lumps here. Then, add in your mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Stir it all together until it's smooth and creamy. This is where you really start to smell that classic deviled egg aroma, but with a hint of savory goodness. Give it a taste! Adjust the salt, pepper, or mustard if you feel it needs a little zing. Don't be afraid to experiment, it's your kitchen after all!
03 - Once your yolk mixture is perfectly seasoned and creamy, gently fold in the finely diced turkey ham. You want to incorporate it evenly without overmixing, so those little ham bits are distributed throughout. I like to see little flecks of pink here and there, it tells you what kind of deliciousness you're about to enjoy. This step really brings the whole thing together, adding that unexpected texture and savory punch. The smell at this stage is just so inviting, like a fancy deli snack!
04 - Time to get those egg white halves looking pretty! You can use a small spoon to carefully scoop the filling back into each egg white cavity. Or, if you're feeling fancy (or just want to avoid more mess, like me), pop the mixture into a piping bag with a star tip. It makes them look super professional, even if your piping skills are, ahem, developing. Fill each half generously, creating a nice little mound. Don't worry if it's not absolutely perfect; the homemade touch is part of the charm.
05 - Almost there! Once all your egg whites are filled, it's time for the final touches. Sprinkle a light dusting of paprika over each deviled egg for that classic look and a touch of warmth. Then, scatter some fresh, finely chopped chives over the top. The green against the yellow and red is just so appealing, and the chives add a lovely fresh aroma. Now, the hardest part: cover them loosely and pop them in the fridge for at least 30 minutes. Chilling really lets the flavors meld and makes them taste even better, honestly. I always try to sneak one before they're fully chilled, oops!
06 - When they're properly chilled and the flavors have had a chance to get acquainted, arrange your beautiful Turkey Ham Deviled Eggs on a platter. They're ready to be devoured! I love seeing everyone's faces light up when they try this unexpected twist on a classic. They're perfect for picnics, potlucks, or just a delightful snack when you're craving something savory and satisfying. Watch them disappear, seriously. It’s always a race to grab the last one in my house!

# Notes:

01 - Hard-boiled eggs are easier to peel if you shock them in ice water right after cooking. Trust me on this, I've had some real peeling nightmares.
02 - You can prep the eggs and chop the turkey ham a day ahead; just store them separately in the fridge.
03 - Ran out of Dijon? Yellow mustard works in a pinch, but the flavor is definitely milder.
04 - A tiny sprinkle of crumbled crispy bacon bits (or vegetarian bacon) on top? Game changer.

# Equipment Needed:

01 - Medium bowl
02 - fork
03 - small spoon or piping bag
04 - serving platter

# Nutrition (Per Serving):

Calories: 90
Total Fat: 7g
Total Carbohydrate: 1g
Protein: 5g

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