Deviled Eggs (Classic Stuffed Eggs with Savory Ham, Chicken, or Delectable Filling)

DESCRIPTION

These vintage Deviled Eggs feature creamy seasoned yolks blended with chopped meat and butter before being returned to the egg whites for an elegant presentation. They may be served chilled as an appetizer or warmed over toast with cream sauce for a hearty brunch or luncheon.

EQUIPMENT

Medium saucepan

Fine-mesh sieve

Cutting board

Chef's knife

Mixing bowl

Rubber spatula

Measuring spoons

Serving platter

INGREDIENTS

12 large eggs

4 tbsps chopped cooked chicken, cooked ham, or cooked beef tongue

2 tbsps unsalted butter, melted

½ tsp kosher salt

⅛ tsp black pepper

Cream sauce, for serving (optional)

Toast, for serving (optional)

INSTRUCTIONS

1. Hard-boil the eggs according to the recipe in this cookbook.
2. Cool the eggs completely and peel them.
3. Slice each egg in half crosswise.
4. Carefully remove the yolks without damaging the whites.
5. Press the yolks through a fine-mesh sieve into a mixing bowl.
6. Add the chopped chicken, ham, or beef tongue.
7. Stir in the melted butter, salt, and black pepper.
8. Mix until smooth and thoroughly combined.
9. Shape the filling into twelve small balls, approximately the size of the original yolks.
10. Place one filling ball into each egg white half.
11. Serve the eggs immediately as a cold appetizer.
12. For a warm variation, arrange the filled eggs on buttered toast, spoon warm cream sauce over them, and serve immediately.

RECIPE NOTES

Heat Adjustment Suggestions

If serving the warm version, heat the cream sauce gently over medium-low heat and warm the filled eggs briefly without allowing them to overcook. Avoid boiling the sauce after assembly.

Make-Ahead Tips

The eggs may be hard-boiled up to three days in advance. The filling can be prepared one day ahead and refrigerated separately. Assemble the eggs just before serving for the best appearance and texture.

Serving Suggestions

Serve as an appetizer, brunch entrée, or luncheon with buttered toast, mixed greens, fresh vegetables, potato salad, or fruit. Garnish with chopped parsley, chives, paprika, or microgreens for added color.

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Tiffany

DEVILED EGGS (Classic Stuffed Eggs with Savory Ham, Chicken, or Delectable Filling)

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These vintage Deviled Eggs feature creamy seasoned yolks blended with chopped meat and butter before being returned to the egg whites for an elegant presentation. They may be served chilled as an appetizer or warmed over toast with cream sauce for a hearty brunch or luncheon.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 servings

Course: Appetizer, Side Dish

Cuisine: American

Calories: 44

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 12 large eggs
• 4 tbsps chopped cooked chicken cooked ham, or cooked beef tongue
• 2 tbsps unsalted butter melted
• ½ tsp kosher salt
• ⅛ tsp black pepper
• Cream sauce for serving (optional)
• Toast for serving (optional)

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Equipment

• Medium Saucepan
• Fine-mesh sieve
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Rubber spatula
• Measuring Spoons
• Serving platter

Method

 

1. Hard-boil the eggs according to the recipe in this cookbook.
2. Cool the eggs completely and peel them.
3. Slice each egg in half crosswise.
4. Carefully remove the yolks without damaging the whites.
5. Press the yolks through a fine-mesh sieve into a mixing bowl.
6. Add the chopped chicken, ham, or beef tongue.
7. Stir in the melted butter, salt, and black pepper.
8. Mix until smooth and thoroughly combined.
9. Shape the filling into twelve small balls, approximately the size of the original yolks.
10. Place one filling ball into each egg white half.
11. Serve the eggs immediately as a cold appetizer.
12. For a warm variation, arrange the filled eggs on buttered toast, spoon warm cream sauce over them, and serve immediately.

Nutrition

Calories: 44kcalCarbohydrates: 0.2gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 86mgSodium: 82mgPotassium: 36mgFiber: 0.003gSugar: 0.1gVitamin A: 149IUCalcium: 13mgIron: 0.4mg

Notes

Heat Adjustment Suggestions

If serving the warm version, heat the cream sauce gently over medium-low heat and warm the filled eggs briefly without allowing them to overcook. Avoid boiling the sauce after assembly.

Make-Ahead Tips

The eggs may be hard-boiled up to three days in advance. The filling can be prepared one day ahead and refrigerated separately. Assemble the eggs just before serving for the best appearance and texture.

Serving Suggestions

Serve as an appetizer, brunch entrée, or luncheon with buttered toast, mixed greens, fresh vegetables, potato salad, or fruit. Garnish with chopped parsley, chives, paprika, or microgreens for added color.

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NUTRITION INFORMATION

Calories: 135

Protein: 10 g

Carbohydrates: 1 g

Fat: 10 g

Saturated Fat: 4 g

Cholesterol: 215 mg

Sodium: 240 mg

Fiber: 0 g

Sugar: 0 g