Ham, Chipotle, and Cheddar Deviled Eggs
A little smokey. A little cheesy. A lot delicious. These Ham, Chipotle, and Cheddar Deviled Eggs are a terrific meld of flavors that your guests are sure to love.
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Servings: 56 eggs (I assume 3 - 4 eggs per person.)
Ingredients
- 0.5 pound Thick-sliced Ham Diced, sauteed, and divided. (Divided: Reserve ~ 2 tablespoons of the diced and sauteed ham cubes to sprinkle on top of the finished eggs.
- 2 tablespoons Butter
- 28 hard boiled eggs Makes 56 deviled eggs
- 1.5 cups Mayonnaise
- ½ cup Dijon Mustard
- Kosher Salt to taste
- Ground Black Pepper to taste
- 2.5 tablespoons Smoked Paprika
- 1.5 teaspoons Chipotle Powder
- 2 cups Cheddar Cheese Shredded
Instructions
- Dice 0.5 pound Thick-sliced Ham into small cubes.0.5 pound Thick-sliced Ham
- Heat 2 tablespoons Butter over medium high heat. Sauté the ham cubes until the edges just begin to get crisp. Set aside about 2 tablespoons of the tiny ham cubes to use as a topping / garnish at the end.2 tablespoons Butter, 0.5 pound Thick-sliced Ham
- Start with 28 hard boiled eggs. See my recommended easy method using the Instant Pot.28 hard boiled eggs
- Cut the eggs in half. Remove the yolks and place them in a large mixing bowl or in the bowl of a food processor. Set the whites on either the platter you will be using for serving or a container you’ll be using for storage. If using a food processor, pulse them a few times until crumbly. Otherwise, you can use a potato masher to smoosh the yolks.
- Add 1.5 cups Mayonnaise 1.5 cups Mayonnaise and ½ cup Dijon Mustard and continue mixing until smooth.1.5 cups Mayonnaise, ½ cup Dijon Mustard
- Add 2.5 tablespoons Smoked Paprika and 1.5 teaspoons Chipotle Powder. Continue mixing / blending 30 - 60 seconds more. Add the 2 cups Cheddar Cheese. Blend for about another 30 seconds or until fully incorporated. Check the taste and add Kosher Salt and / or Ground Black Pepper as desired. Blend one more time after any addition of salt and / or pepper.Kosher Salt, 2.5 tablespoons Smoked Paprika, 1.5 teaspoons Chipotle Powder, 2 cups Cheddar Cheese, Ground Black Pepper
- Transfer the mixture to a large mixing bowl and fold in the fired ham cubes until they are evening distributed.
- Spoon the mixture into a plastic zip top bag or pastry bag with a wide tip. If using a plastic zip top bag, once the filling is in, cut off one of the bottom corners and use that for piping the filling into the egg whites.
- Top with the reserved tiny ham cubes.0.5 pound Thick-sliced Ham
- Serve immediately or cover and refrigerate until you are ready to serve. I use 9x13 Pyrex dishes with lids so that I can easily stack and store them in the fridge.
Equipment
- Cutting Board For dicing the Ham
- Chef's Knife For dicing the Ham
- Small Sauté Pan For sauteing the Ham
- Food Processor (optional) You can use a potato masher instead; it just takes a bit more work to get the yolk mixture smooth.
- Large Mixing Bowl
- Grater For grating the cheese if not buying pre-shredded
- Plastic Zip Top Bag Or Pastry Bag with Wide Tip
Notes
- Chipotle Powder
- You can adjust the amount of chipotle powder to suit the tastes of you and your guests. For me, the amount as listed has a little kick on the finish but is not truly spicy.
- Pastry Tips
- If you want a little extra flair, you can use a decorative tip. However, just be mindful that since you have chunks of roasted red pepper in the mixture, a small tip is not a good choice because it will get clogged.
- You can use the 3 piece pastry tips with your plastic zip top bag too. Just don’t cut off so much of the bag corner that the tip falls through and don’t forget to remove your tip before you throw the bag away.
- Storage
- These are a great candidate for making in advance and storing in the fridge. Just remember to use a container with a lid so you don’t have to worry about them getting smooshed when you’re planning out your fridge space.
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