In Ham, Recipes

Devilled Ham & Eggs

Servings 24 half devilled eggs


  • 1 lb Johnston's Ham cooked
  • 1 dozen large eggs
  • ¾ tsp worcestershire sauce
  • 2 tbsp prepared mustard
  • ½ cup mayonnaise
  • 1 tbsp parsley finely chopped
  • salt & white pepper to taste
  • assorted fresh herbs & vegetable cut outs for garnish


  • Cook eggs hard, cool and peel.
  • Cut small amount off end of egg, then cut in half and remove yolk and place into mixing bowl.
  • Place egg white on sheet pan.
  • Put Johnston’s Ham, egg yolk, mayonnaise, Worcestershire sauce, mustard, and parsley into food processor and pulse until smooth.
  • Salt and pepper to taste.
  • Using a piping bag with a large star tip, fill with Johnston’s Ham & egg mix, then pipe into hollow egg whites.
  • Garnish with fresh herbs or colorful vegetable cuttings.
  • Place on platter and serve chilled.

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