I find it hard to believe now, but as a kid, I didn’t like deviled eggs. I would scoop out the filling and eat just the whites. There was something seriously wrong with me back then; I’m sure of it. Nowadays, I can’t get enough of these one-bite flavor explosions! I constantly look for ways to enhance and vary the flavors without taking away from the original, deviled egg essence. I ran across the title of this recipe in a flyer at a local grocery store. I liked the idea of adding ham, so I ran with it. The small addition of fresh thyme and parsley, combined with the smoky ham, is over-the-top fantastic!
EGGS
6 eggs, boiled, peeled, and cooled
FILLING INGREDIENTS
2-3 TBSP (45 ml) mayonnaise
1 tsp (5 ml) Dijon mustard
½ tsp lemon juice
½ tsp chopped fresh thyme
1 tsp (5 ml) chopped fresh parsley
¼ tsp granulated onion
¼ tsp granulated garlic
½ tsp pure maple syrup
¼ tsp sea salt
Freshly ground black pepper to taste
1/3 cup (720 ml) finely diced cooked ham
GARNISH
1 tsp (5 ml) chopped fresh thyme
Cut the eggs in half lengthwise. Remove the yolks, and place them in a small bowl. Set the whites aside on a plate.
Mash the yolks with a fork.
Add the mayo, mustard, lemon juice, thyme, parsley, granulated onion, granulated garlic, maple syrup, sea salt, and pepper to the mashed yolks, and stir to combine until creamy and smooth. If it’s too dry, add additional mayo as needed.
Stir the ham into the egg mixture.
Fill each egg white half with the ham filling.
Top each deviled egg with chopped fresh thyme.
Store the deviled eggs in an airtight container in the refrigerator or a cooler until ready to eat.
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Deviled Ham 'n' Eggs are the savoury, old-school cousin of the classic deviled egg. Creamy yolks mix with finely diced ham, Dijon, lemon, and fresh thyme and parsley, with just a whisper of maple to round out the savoury filling.
Pro Tips
- Dice the cooked ham very finely so it blends evenly into the yolk mixture and pipes or spoons neatly into the whites.
- Mash the yolks with a fork first, then stir in the mayo and seasonings gradually — this keeps the filling smooth and creamy rather than lumpy.
- The fresh thyme and parsley are what lift this filling beyond standard deviled eggs; use fresh, not dried, for the full effect.
- A half teaspoon of maple syrup sounds unusual but rounds out the Dijon and ham with a subtle sweetness that keeps people guessing.
- Add more mayo as needed — the filling should be creamy enough to mound generously without cracking or looking dry.
Frequently Asked Questions
What ham should I use?
Any cooked ham you trust — look for a naturally cured, sugar-free option to keep the filling paleo-friendly. Leftover holiday ham is perfect here.
Are these deviled eggs paleo?
With a paleo-friendly mayo and clean ham, yes: eggs, ham, Dijon, lemon, herbs, and a touch of maple. Check your mustard and ham labels for additives.
How far ahead can I make them?
Make them up to a day ahead and keep refrigerated in an airtight container. Add the thyme garnish just before serving for the freshest look.
Can I make them spicier?
Add a dash of cayenne or your favourite hot sauce to the yolk mixture. A little extra Dijon also sharpens the filling nicely.
Recipe Card
Ingredients
Method
- GARNISH
- 1 tsp chopped fresh thyme Cut the eggs in half lengthwise.
- Remove the yolks, and place them in a small bowl.
- Set the whites aside on a plate. Mash the yolks with a fork.
- Add the mayo, mustard, lemon juice, thyme, parsley, granulated onion, granulated garlic, maple syrup, sea salt, and pepper to the mashed yolks, and stir to combine until creamy and smooth. If it’s too dry, add additional mayo as needed.
- Stir the ham into the egg mixture. Fill each egg white half with the ham filling.
- Top each deviled egg with chopped fresh thyme. Store the deviled eggs in an airtight container in the refrigerator or a cooler until ready to eat.
