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Relish and Ham Deviled Eggs

Relish and Ham Deviled Eggs
  • Prep 0 min
  • Total 0 min
  • Ingredients 7
  • Servings 12
Pickle relish and ham give these deviled eggs an unexpected flavor punch.
Updated April 22, 2013


  • 6 eggs
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared mustard
  • 2 tablespoons dill pickle relish
  • Dash pepper
  • 1/4 cup finely chopped cooked ham
  • Paprika


  • 1
    Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
  • 2
    Peel eggs; cut lengthwise in half. Remove yolks; place in medium bowl. Add mayonnaise and mustard; blend well, mashing yolks just until smooth. Mix in relish, pepper and ham. Spoon mixture into egg white halves. Sprinkle with paprika. Serve immediately or cover and refrigerate until serving time.

  • Hard-cooked egg halves will slide around on the serving platter so try lining the platter or a plastic container with shredded lettuce, then tuck the eggs in the lettuce for easy toting or serving.

No nutrition information available for this recipe
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