Deviled Ham Eggs

By: Hannah Lee Leidy
3 Deviled eggs topped with Bentonville Ham

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Makes 12 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.
  • From Matt McClure of the The Hive, 21c Museum Hotel in Bentonville, Arkansas

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