Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons chopped cooked turkey ham
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 12-15 minutes. Remove from heat and immediately place in an ice bath to cool.
- Once cooled, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until smooth. Add the mayonnaise, chopped turkey ham, Dijon mustard, and chives to the bowl. Season with salt and pepper to taste.
- Mix all ingredients together until well combined and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika. Serve immediately or chill for later.
Notes
For a spicier kick, add a dash of hot sauce to the yolk mixture. You can substitute the chopped turkey ham with cooked turkey or chicken for a different flavor profile. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. For best results, prepare the filling no more than 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg