Deviled Ham-Stuffed Eggs - Kraft Recipes Top
Comida Kraft
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Deviled Ham-Stuffed Eggs

Prep Time
Total Time

Makes 12 servings, 2 deviled egg halved each.

Make some party-perfect Deviled Ham-Stuffed Eggs! Deviled ham, hard-cooked eggs, mayo, Dijon mustard and small stuffed olives are all you need.

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What You Need

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Make It

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  • Cut eggs in half lengthwise. Remove yolks; place in small bowl. Mash with fork.
  • Add ham, mayo and mustard; mix well.
  • Spoon egg yolk mixture evenly into egg whites. Top each with 1 olive half. Garnish with paprika, if desired.

Special Equipment Needed

How to Hard Cook Eggs

Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat if using electric range. If using a gas range, turn off the heat. Let eggs stand 20 min. Add eggs immediately to a bowl of ice water. Let stand until completely cooled, changing water as necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.

Special Extra

Stir desired amount of chopped fresh herbs, such as parsley or cilantro, into the egg yolk mixture before spooning into whites.

Make Ahead

Eggs can be made ahead of time. Cover and refrigerate until ready to serve.


Substitute MIRACLE WHIP Dressing for the mayo.


  • Makes 12 servings, 2 deviled egg halved each.

Nutritional Information

Serving Size Makes 12 servings, 2 deviled egg halved each.
Calories 190
Total fat 16g
Saturated fat 4g
Cholesterol 195mg
Sodium 250mg
Carbohydrate 0.8092g
Dietary fiber 0g
Sugars 0.6312g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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