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 Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

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