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Deviled Ham ‘n’ Eggs – paleo recipe
Stav Kogan

Deviled Ham ‘n’ Eggs

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 eggs, boiled, peeled, and cooled
  • 2-3 TBSP mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp lemon juice
  • ½ tsp chopped fresh thyme
  • 1 tsp chopped fresh parsley
  • ¼ tsp granulated onion
  • ¼ tsp granulated garlic
  • ½ tsp pure maple syrup
  • ¼ tsp sea salt
  • 1/3 cup finely diced cooked ham

Method
 

  1. GARNISH
  2. 1 tsp chopped fresh thyme Cut the eggs in half lengthwise.
  3. Remove the yolks, and place them in a small bowl.
  4. Set the whites aside on a plate. Mash the yolks with a fork.
  5. 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.
  6. Stir the ham into the egg mixture. Fill each egg white half with the ham filling.
  7. 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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