Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely diced cooked turkey ham
- 1/4 cup shredded cheddar cheese
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 12-15 minutes. Remove from heat and immediately transfer eggs to an ice bath to stop cooking.
- 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 mayonnaise, Dijon mustard, diced turkey ham, shredded cheddar cheese, and chopped chives to the bowl. Season with salt and pepper to taste.
- Mix all ingredients together until well combined and creamy. You can use a piping bag or a spoon to fill the egg white halves with the yolk mixture.
- Garnish with a sprinkle of paprika or extra chopped chives, if desired. Refrigerate for at least 30 minutes before serving.
Notes
For best results, use high-quality mayonnaise. You can substitute the cheddar cheese with another type of cheese, such as Gruyere or Monterey Jack. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg