Jax loves hard boiled eggs! Actually she loves hard boiled egg WHITES; she discards the yolks with the wrinkled nose of disdain. But I can’t fault her — I don’t care for yolks either, so I avoid eggs all together; but Jax loves them and requests them quite frequently. Never one comfortable with waste, I decided to make her try deviled eggs, the only way I will eat egg yolk.
Not any deviled eggs would do, Jax is stubborn, so I added a couple of her other favorite foods to the mix – ham and cheese. The result was simply delicious. She now requests these Ham & Cheese Deviled Eggs on the regular and she loves helping me make them. I let her peel the eggs and scoop out the centers.
I make these using mayonnaise or plain greek yogurt and both are equally delicious (the latter slightly more tart). Also, I use low sodium ham and refrain from adding any additional salt, between the ham, cheese and pickle relish there is plenty of flavor.
Jax likes to enjoy these with wheat crackers. She actually scoops the filling out with the crackers and eats the whites separately. Little sneak!
Ham & Cheese Deviled Eggs
- 5 hard boiled eggs, peeled
- 3 slices of low sodium ham, very finely diced (I like Applegate Farms)
- 1/4 shredded cheddar cheese, finely shredded
- 4 Tbs mayonaise or plain Greek yogurt
- 2 Tbs yellow mustard
- 1 Tbs dill pickle relish
- pinch of black pepper
- 1 small dill pickle, sliced into small discs for garnish (optional)
- Slice hardboiled eggs in half, lengthwise.
- Carefully scoop out the egg yolk and put in small food processor. Arrange egg whites on a serving plate and put in refrigerator to chill.
- Add mayo, mustard, dill relish, pepper to egg yolks.
- Blend egg yolk mixture until smooth and creamy. If mixture seems a little dry add a bit of water to thin it out.
- Fold in the shredded cheese and diced ham (save a little bit of each for garnish if you wish). Mix until thoroughly combined.
- Remove egg white halves from fridge and **spoon a dollop of the egg yolk mixture into the yolk well of each egg.
- Garnish with the reserved ham, cheese and tiny pickle slice (as seen in photo).
**For a cleaner presentation put egg yolk mixture into a sandwich or quart-size ziplock bag, seal and snip the corner off of the bag. Pipe the filling into the egg halves.