deviled ham recipe with cream cheese

When I found a bit of ham in the freezer today that I needed to use I searched for a deviled ham recipe. For measurements see the recipe card below.

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Rap or bang the fatter part.

. When I was a kid deviled ham and cream cheese was my very favorite sandwich. OK - so bear with me. Start with cold water and eggs in a pot bring water to a ripping boil turn off the heat wait 10 to 12 minutes with the eggs just sitting in the just-boiled super hot water.

Use week old eggs. As a child I LOVED the Underwood Deviled Ham that came in a can. As tasty to my adult palate as the canned deviled ham was to me when I was a girl.

Older eggs seem to peel easier than super fresh eggs. Ice bath them for 5 to 10 minutes. Storing Deviled Eggs.

The sauce gets brushed over the loaf throughout the bakeI basted every 20 minutes. I recommend getting ones. To make ahead cook eggs and keep whites yolk mixture separate for up to 2 daysPlace the egg white halves on a plate and wrap in plastic wrap keep the yolk mixture in a ziptop bag.

When I found this recipe I knew I had to try it. The spread still turned out really good and I think this will be my go to recipe for ham salad. Cream cheese I used plain cream cheese but you could also use savory flavored ones such as garlic herb.

This is the one I used - didnt change a thing. The recipe calls for 1-14 hours of baking time but in my oven the final time was closer to an hour and 40 minutes. Highlights from that post for perfectly hard boiled eggs include.

THIS IS A KEEPER. Ham Choose ham slices that is thick enough to avoid tearing but thin enough to roll up. When ready fill the egg whites with the yolk mixture garnish serve.

Dairy-free cream cheese works fine as well for a dairy-free option. The canned stuff is just awful nutritionally so I made due with good memories. Nancy Mock for Taste of Home.

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