The Humpherys Family

Deviled Eggs

Recipe Added:  5/9/2012
6 large eggs
2 Tbsp mayonnaise
1 Tbsp sour cream
½ tsp distilled white vinegar
½ tsp spicy brown mustard
¼ tsp sugar
1/8 tsp salt
1/8 tsp ground black pepper
 Ham & Cheese Deviled Eggs
4 hard boiled eggs
1 1/2 Tbsp finely minced onion
1 1/2 Tbsp finely minced celery
1/4 cup cubed ham
2 Tbsp finely minced dill pickles
1 heaping Tbsp mayonnaise
1 heaping Tbsp sour cream
salt & pepper, to taste
1/8 tsp dill
3 Tbsp finely grated Cheddar cheese
Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

Peel eggs and slice in half lengthwise. Transfer yolks to bowl and add remaining ingredients, mashing until smooth. Arrange egg whites on serving platter. Place yolk mixture into sandwich baggie with snipped off corner and pipe yolk mixture into egg whiles, mounding the filling about ½ inch above. Serve immediately.

Ham & Cheese Deviled eggs: Combine all ingredients except cheese with egg yolks. Fill egg cavities with filling and top with grated cheese. Place eggs under hot broiler until cheese is melted. Serve immediately.
Advanced Preparation
Prepare eggs up to 2 days ahead. Wrap peeled egg white halves tightly with a double layer of plastic wrap and place filling in a plastic bag. Refrigerate until ready to fill and serve.
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