Classic Turkey Ham Deviled Eggs: A Savory Twist (Print Version)

Turkey Ham Deviled Eggs bring a delicious, savory upgrade to the classic appetizer. Your guests will love this easy, creamy, and crowd-pleasing recipe!

# Recipe Info:

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

# Ingredients:

→ Deviled Egg Essentials

01 - 12 large eggs
02 - 1/2 cup finely diced cooked turkey ham

→ Creamy Goodness

03 - 1/2 cup mayonnaise
04 - 1 tablespoon Dijon mustard

→ Flavor Boosters

05 - 1 teaspoon white vinegar
06 - 1/2 teaspoon salt (or to taste)
07 - 1/4 teaspoon black pepper (or to taste)

→ Garnish Glam

08 - 2 tablespoons fresh chives, finely chopped
09 - 1/2 teaspoon smoked paprika

# Instructions:

01 - This is where I always get a little nervous, honestly. Gently lower those eggs into the pot – I've cracked a few in my time! Bring to a rolling boil, then immediately cover and remove from heat. Let them sit for exactly 12 minutes. This is key for easy peeling, and for perfectly cooked yolks, not that greenish ring I always dreaded as a kid.
02 - Once those eggs have had their little spa treatment, transfer them to an ice bath. This stops the cooking and makes peeling so much easier – a trick I learned the hard way after many frustrating, crumbly egg whites! Once cool, gently peel, slice them lengthwise, and scoop out those beautiful yellow yolks into a mixing bowl. Set the whites aside on your serving platter, ready for their close-up.
03 - Now for the fun part! Take those yolks and mash them up with a fork until they're nice and crumbly. I like to get them pretty smooth, but a few small lumps are totally fine; it adds character, right? This is where you start to smell that distinct deviled egg aroma, a promise of deliciousness to come! Don't be shy with the mashing; really get in there!
04 - Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to your mashed yolks. Mix it all together until it's super creamy and well combined. Taste it! This is your moment to adjust the seasonings. Need more salt? A little more tang? Go for it! I often add an extra pinch of pepper because, well, I love pepper!
05 - Gently fold in your finely diced turkey ham. You want it evenly distributed throughout the creamy filling. I didn't expect the texture combination to be so good, but the little bites of ham are just wonderful against the smooth yolk. Don't overmix, though; we want to keep some of that lovely, fluffy texture. This step smells amazing, honestly!
06 - Now, for the grand finale! Spoon the filling back into the egg white halves. You can use a small spoon for a rustic look, or if you're feeling fancy (or just want less mess, like me!), use a piping bag with a star tip. Garnish each Turkey Ham Deviled Egg with a sprinkle of fresh chives and a dusting of smoked paprika. Chill them for at least 30 minutes, if you can wait!

# Notes:

01 - Don't rush the chilling! Those Turkey Ham Deviled Eggs need time to firm up, trust me.
02 - You can prep the egg whites and filling separately a day ahead, but wait to pipe until serving for best texture.
03 - Out of Dijon? Yellow mustard works in a pinch, but the flavor is a bit different, honestly.
04 - A sprinkle of smoked paprika and chives really makes these Turkey Ham Deviled Eggs pop visually and taste-wise.

# Equipment Needed:

01 - Large pot
02 - mixing bowl
03 - fork
04 - small spoon or piping bag
05 - serving platter

# Nutrition (Per Serving):

Calories: 120
Total Fat: 10g
Total Carbohydrate: 1g
Protein: 7g

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