The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Deviled Ham Eggs


For the deviled ham:

1 large shallot, cut brunoise

Juice of 1 lemon

Salt to taste

½ teaspoon black peppercorns

½ teaspoon pink peppercorns

½ teaspoon fennel seeds

1 cup smoked ham, large dice

½ cup melted lard

Pinch of cayenne pepper

½ tablespoon ground yellow mustard

For the eggs:

6 hard-boiled eggs

1 teaspoon sweet paprika, plus more for dusting

Juice for 1 lemon

3 teaspoons mayonnaise (McClure uses Hellmann's)

Kosher salt

1 batch deviled ham

Pinch of cayenne pepper (optional)


  1. Make the ham: In a bowl, combine shallots and lemon juice and season with salt. Let sit until shallots are softened. While shallots are macerating, toast the black peppercorns, pink peppercorns, and fennel seeds in a dry skillet until fragrant. Grind spices until fine. Set aside.
  2. In a food processor, pulse ham until it looks shredded, but not pureed. Transfer ham to a stand mixer fitted with a paddle attachment. Place mixer on low to medium speed.
  3. While mixer is running, slowly add the lard to the ham and mix until it reaches a paste-like consistency. Add macerated shallots, ground spices, cayenne, and ground yellow mustard and mix until incorporated. Refrigerate until ready to use.
  4. Assemble the eggs: Cut boiled eggs in half and carefully remove the yolks. Push yolks through a sieve to achieve a fluffy texture. In a bowl, mix yolks with 1 teaspoon sweet paprika, lemon juice, mayonnaise, and salt to taste.
  5. Fold the deviled ham into the deviled yolk mixture. Taste the mixture; if you like it spicy, add another pinch of cayenne pepper.
  6. Pipe deviled ham-yolk mixture back into the hard-boiled egg whites and dust with sweet paprika.
Print Recipe