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Deviled Eggs with Crispy Ham & Parmesan

Yields24 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

 12 large eggs
 ½ cup mayonnaise
 1 tbsp Dijon mustard
 3 dashes Louisiana Hot Sauce
 1 tsp white vinegar
 1 tsp freshly squeezed lemon juice
 2 oz Clifty Farms ham, minced
 ¼ cup shredded Parmesan
 1 tbsp seasoning blend
For the Homemade Seasoning Blend:
 1 tsp onion powder
 1 tsp garlic powder
 ¼ tsp cayenne pepper
 ¼ tsp paprika
 ½ tsp salt

Place eggs in a large pot of water. Bring to a boil and boil for 9 minutes. Remove from the water and place the eggs in a water bath until cool.


Peel the eggs and then cut in half. Removing the yolks of the eggs and placing them in a small bowl.


Using a fork, finely mash the egg yolks removing any lumps. Add the mayonnaise, Dijon mustard, vinegar, Louisiana Hot Sauce, lemon juice, and 1/2 teaspoon of the seasoning mix. Mix well.


Place the egg yolk mixture into a piping bag or Ziploc bag with the edge snipped to allow a small amount to be piped into each egg.


Using a small pan, cook the diced ham over medium heat until crispy. Remove from heat and add a few pieces of the ham to each egg.


Place the parmesan cheese on a baking sheet lined with parchment paper. Place the pan under the broiler until the cheese melts and then becomes crispy. Remove from the pan and break into small pieces.


Place a small amount of the parmesan crisp on each egg. Sprinkle a small amount of the seasoning mixture onto the eggs.


Refrigerate until ready to serve.

Nutrition Facts

Servings 24