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Mississippi Sin Deviled Eggs

Mississippi Sin deviled eggs combine creamy yolk filling with sharp cheddar, cooked ham, and green onions. The eggs are cooked off the heat, chilled, and topped with the savory mix-ins before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 30 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 12 eggs large
  • cold water as needed
  • 4 cup ice
For the filling
  • 4 oz cream cheese softened
  • 0.25 cup sour cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp hot sauce
  • 0.25 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.5 cup sharp cheddar cheese finely shredded, divided
  • 0.5 cup cooked ham finely chopped, divided
  • 2 tbsp green onions thinly sliced, divided

Equipment

  • 1 5-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a 5-quart saucepan in a single layer and add cold water to cover them by 1 inch.
  2. Bring to a rolling boil over high heat.
  3. Cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  4. Transfer the eggs to a large bowl with the ice and enough cold water to cover them; cool for 10 minutes.
  5. Drain, then peel the eggs.
  6. Halve the eggs lengthwise, remove the yolks to a medium bowl, and arrange the whites cut-side up on a serving platter.
Make the filling and assemble
  1. Add the cream cheese, sour cream, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, and salt to the yolks; mash and stir until smooth.
  2. Fold in 1/4 cup of the cheddar, 1/4 cup of the ham, and 1 tablespoon of the green onions.
  3. Spoon the filling evenly into the egg whites and top with the remaining cheddar, ham, and green onions.
  4. Cover and refrigerate for at least 20 minutes before serving.

Notes

For a smooth filling, mash the yolks thoroughly with the softened cream cheese. Store covered in the refrigerator for up to 2 days; do not freeze. For a lighter filling, use plain Greek yogurt in place of the sour cream.