Ham & Cheese Melt Deviled Eggs

Broiled Ham & Cheese Deviled Eggs Final 1 I’m guessing that approximately 94.7% of you faithful readers have leftover Easter ham and hard boiled eggs in your fridge. Am I right or am I right?

Well, since I HATE wasting food and am sick of ham sandwiches I decided to give the deviled egg a whirl. Lots of people make these FOR Easter but I’ve decided to make them after because {1} I felt like it and {2} I needed room in my fridge.

I don’t dislike deviled eggs per say but they’re totally not my favorite. But clearly I was eating the wrong kind because these are totally life changing!!–>true fact.

Who knew deviled eggs could be crunchy, creamy, melty, warm, cold, satisfying AND delicious. Yes, these are the be all end all of the now beloved deviled egg. If you’re a deviled egg hater, give these a whirl. They might change your mind. That ham and cheese worked their magic and now I’m a believer! Can a sister get an amen?

Thank you.

Here’s how you make them:

Oh and I almost forgot–tomorrow is the LAST DAY to enter my KitchenAid Giveaway! Enter here.

Deviled Eggs 1 Start by peeling and slicing all your hard boiled eggs. Hello sunshine!

Deviled Eggs 2 Now chop up some onion and celery and place into a bowl. I chopped some carrot on the same cutting board as these veggies so don’t mind the 3 orange specks. Thank you for listening.

Deviled Eggs 3 Now you can pop out those golden centers. Set these little babies onto a parchment lined baking sheet.

Deviled Eggs 4 As you could probably could have guessed, those yolks ended up in this bowl along with some chopped dill pickles. Side note: according to Lauren, sweet pickles are unnatural, ungodly and straight up gross. Use dill. For the love of everything good and holy–use dill pickles.

Deviled Eggs 5 Ok, now onto that HAM. Wham bam thank you HAM! I’m so funny.

Deviled Eggs 6 Ok, so into this bowl….{yup you guessed it} goes the ham, some sour cream, mayo, salt and pepper.

Deviled Eggs 7 Stir this whole thing up until it looks nice and creamy….egg + ham = happy marriage. Who knew.

Deviled Eggs 8 The filling is pretty chunky so I just filled my egg holes using a spoon. I’m a simple gal. Sometimes.

Deviled Eggs 9 Now sprinkle some dill over top each egg because you’re blonde and forgot to mix it into the filling. Oops….I mean I meant to do that.

Deviled Eggs 10 Grate a little cheddar cheese somewhat finely…

Deviled Eggs 11 And top each egg with it! Don’t these look super cool? ┬áBut wait….THERE’S MORE! Your mind is going to be blown because we’re going to stick these little guys under the broiler! There. I said it. You’re welcome America.

Deviled Eggs 13 Hello melty cheese.

Broiled Ham & Cheese Deviled Eggs Final 4 These made a lovely afternoon snack. After a little convincing, my daughter finally took a bite and LOVED them! {“Go on and try it! You’ll like it!” All you Mom’s know this quote I bet!!}

Broiled Ham & Cheese Deviled Eggs Final 2 Burp.

Excuse me while I eat the last 7.

Again, you’re welcome.

Ham & Cheese Melt Deviled Eggs

Yield: 8 pieces

Ingredients:

4 hard boiled eggs
1 1/2 tablespoons finely minced onion
1 1/2 tablespoons finely minced celery
1/4 cup cubed ham {easter leftovers :) }
2 tablespoons finely minced dill pickles
1 heaping tablespoon mayonnaise
1 heaping tablespoon sour cream
salt & pepper, to taste
1/8 teaspoon dill
3 tablespoons grated cheddar cheese

Directions:

Peel eggs and slice in two. Remove yellow yolk and place into a bowl with onion, celery, ham, pickles, mayo, sour cream, salt, pepper and dill. Stir until combined. Fill egg cavities with filling and top with grated cheese. Place eggs under hot broiler until cheese is melted. Serve.

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32 Responses to “Ham & Cheese Melt Deviled Eggs”

  1. #
    1
    Kathryn — April 11, 2012 at 8:46 am

    What a great way to use up leftovers, I’m a sucker for anything involving melty cheese.

    Reply

  2. #
    2
    shelly (cookies and cups) — April 11, 2012 at 12:06 pm

    My husband would love these!!

    Reply

    • Lauren — April 12th, 2012 @ 2:43 pm

      My husband loved these too!

      Reply

  3. #
    3
    Char — April 11, 2012 at 12:52 pm

    These look delish. On another note yesterday I made your Southwestern Chop Salad for my Soup Group and it was a smash hit. Everyone loved it, raves all around, and commented that the recipe is a keeper. Lots of bang for your buck with that salad in terms of time spent and results. Thanks!

    Reply

    • Lauren — April 12th, 2012 @ 2:43 pm

      Glad to hear, Char!

      Reply

  4. #
    4
    Julie @ Table for Two — April 11, 2012 at 1:01 pm

    what a great and smart way to use up ham and eggs!! looks really good, Lauren! haha, i laughed out loud at wham bam ham! you crack me up :)

    Reply

  5. #
    5
    Julia {The Roasted Root} — April 11, 2012 at 1:14 pm

    mmmm…..melted cheese….and the ham with dill pickle….flavors galore! I really like this idea – I’ve never seen the melted cheese approach, I want to give this a try!

    Reply

    • Lauren — April 12th, 2012 @ 2:46 pm

      I hadn’t seen it either, so I tried it and it was amazing! Hope you can get around to making these soon!

      Reply

  6. #
    6
    Erin — April 11, 2012 at 1:55 pm

    Well, I know one way I will be using my leftover ham from Sunday!

    Reply

  7. #
    7
    Emilie @ Emilie's Enjoyables — April 11, 2012 at 2:14 pm

    Deviled eggs usually gross me out but these look AWESOME.

    Reply

  8. #
    8
    krysten @ Mrs. Schwartz's Kitchen — April 11, 2012 at 2:23 pm

    Oh my goodness! These look amazing! Such a great idea!

    Reply

  9. #
    9
    Bev Weidner — April 11, 2012 at 6:21 pm

    Look at those little devils!

    DEVILS, GET IT?!

    Reply

    • Lauren — April 12th, 2012 @ 2:46 pm

      Bahahaha…oh Bev…

      Reply

  10. #
    10
    Leora — April 11, 2012 at 9:14 pm

    GIRL. Sweet pickles are top on my list of revolting, should never be eaten or put into recipes abominations. Up there with them is this awful “salad” my aunt used to make with :gag: marshmallows & canned fruit. In other news: this recipe is lovely & delicious & you’re a gem.

    Reply

    • Lauren — April 12th, 2012 @ 2:47 pm

      OMG! YES!! I don’t understand why people would like sweet pickles! Sick and wrong.

      Reply

  11. #
    11
    From Valerie's Kitchen — April 11, 2012 at 9:16 pm

    What a great way to use up the leftovers! I think I could pop about 10 of these babies right now :)

    Reply

  12. #
    12
    Alison @ Ingredients, Inc. — April 11, 2012 at 10:18 pm

    super creative as always! I love all that you post!

    Reply

    • Lauren — April 12th, 2012 @ 2:48 pm

      Aww thanks Alison!

      Reply

  13. #
    13
    Erin @ Dinners, Dishes, and Desserts — April 11, 2012 at 10:47 pm

    What a great way to use up leftovers! I am trying to think of a creative use for the ham we have left!

    Reply

  14. #
    14
    Alaina @Fabtastic Eats — April 12, 2012 at 12:45 am

    I have to say, I am SO not a lover of deviled eggs, (I think they smell funny! :P) BUT these actually look like something I could totally dig into! :D

    Reply

  15. #
    15
    Chung-Ah | Damn Delicious — April 12, 2012 at 8:10 am

    Great idea on using up leftovers. And an even better idea to melt the cheese. You are a genius.

    Reply

  16. #
    16
    Georgia @ The Comfort of Cooking — April 12, 2012 at 2:57 pm

    Deviled eggs are totally underrated at my monthly neighborhood happy hours, but I LOVE them! I think making them this way would definitely bring a bit more attention to the little cuties. Such a creative recipe!

    Reply

  17. #
    17
    Jen @ The Scrumptious Pumpkin — April 12, 2012 at 3:16 pm

    Such a smart idea for leftovers!

    Reply

  18. #
    18
    Krissy's Creations — April 12, 2012 at 8:04 pm

    Amazing recipe! I love un-conventional deviled egg recipes. And these look incredible!

    Reply

  19. #
    19
    Hitomi — April 14, 2012 at 12:08 am

    What is your method for hard boiled eggs? I can never get my yolks to look that nice, always a greenish layer over them :(

    Reply

    • Lauren — April 14th, 2012 @ 1:57 am

      Put your eggs in cold water–make sure they’re covered completely. Cover and bring to boil. Once they come to a boil, turn the heat off completely and time 10 minutes {leaving them on the hot burner}. Drain and cool rapidly with cold water and ice. After they’ve chilled, you can peel or refrigerate until ready to use. That’s how I do it and they come out perfectly every time.

      Reply

  20. #
    20
    Jolene (www.everydayfoodie.ca) — April 14, 2012 at 4:02 pm

    Very creative deviled eggs!!

    Reply

  21. #
    21
    Susan M (MomBlogger) — April 15, 2012 at 8:53 pm

    Wow, what a great idea – now I have so many other ideas of what to throw in my devilled eggs
    (brwwwaaaahhhhahhha) just wait for the next family get together. . . tee hee

    btw . . . the “secret” to yummy (regular) devilled eggs is adding more mayo (dressing) than what the recipe calls for – make them creamy, not dry – yuck! :)

    New follower through FB, Pinterest & RSS!

    my blog: lovez2read.blogspot.com

    Reply

  22. #
    22
    Patrick — April 27, 2012 at 6:11 am

    WOW!! I am making these tomorrow!!

    Reply

  23. #
    23
    Linzi — June 11, 2012 at 6:53 pm

    Are they better eaten hot or cold?
    I assume hot because of the melted cheese…. but hot devilled eggs seem so strange.
    Anyways, very creative…. thanks for sharing.

    Reply

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