Ham-Stuffed Eggs

Preparation info

  • Difficulty


  • Yield:


    Egg Halves.

Appears in

Craig Claiborne's Southern Cooking

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.


  • 1 ounce boiled ham
  • 4 Hard-Cooked Eggs
  • 1 tablespoon imported mustard, preferably Dijon or Düsseldorf
  • 2 tablespoons butter, at room temperature
  • ¼ teaspoon Worcestershire sauce
  • 2 teaspoons mayonnaise
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 tablespoon finely chopped chives
  • Cutouts of black or green olives, pimientos, or pickles


  1. 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.
  2. 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 with a small slice of black or green olive or other cutout.