Ham-Stuffed Eggs

Name: Ham-Stuffed Eggs
Yield: Yield: 8 Egg Halves.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; Salt to taste, if desired; Cutouts of black or green olives, pimientos, or pickles; 1 tablespoon finely chopped chives; 4 Hard-Cooked Eggs; 1 tablespoon imported mustard, preferably Dijon or Düsseldorf; 1 ounce boiled ham; 2 tablespoons butter, at room temperature; 2 teaspoons mayonnaise; ¼ teaspoon Worcestershire sauce

Preparation info

Yield:
8
Egg Halves.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Stuffed eggs were part and parcel of my Mississippi upbringing. The fillings varied from occasion to occasion, but if we ate out of doors, which was often—picnics, barbecues, catfish fries—stuffed eggs almost invariably were part of the food hamper that went along with us.

Ingredients

1 ounce boiled ham
4 Hard-Cooked Eggs
1 tablespoon

Americas
United States
Lunch
Gluten-free

Method

Cut the ham into very fine dice and chop. Combine the sieved yolks and ham in a mixing bowl. Add the mustard and butter. Stir to blend.
Add the Worcestershire, mayonnaise, salt, pepper, and chives. Blend thoroughly. Equip a pastry bag with a star tube (No. 4). Fill the bag with the ham mixture and pipe it into the egg-white hollows. Garnish the top of each egg