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Mississippi Sin Deviled Eggs

Mississippi Sin Deviled Eggs pair creamy, tangy yolk filling with sharp cheddar, chopped ham, and green onions. The eggs are cooked in a covered pan, cooled in an ice bath, and chilled before serving for an easy-to-serve appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling and chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 12 eggs large
  • 5 qt cold water divided
  • 2 cup ice
  • 4 oz cream cheese softened
  • 0.25 cup sour cream
  • 0.5 cup sharp cheddar cheese shredded
  • 0.5 cup cooked ham finely chopped
  • 2 tbsp green onions thinly sliced
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tsp Dijon mustard
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 5-quart saucepan

Method
 

  1. Arrange the eggs in a single layer in a 5-quart saucepan.
  2. Add 3 quarts of the cold water, enough to cover the eggs by about 1 inch.
  3. Bring the water to a boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. Combine the remaining 2 quarts cold water and the ice in a large bowl.
  7. Transfer the eggs to the ice bath and cool for 10 minutes.
  8. Peel the eggs and halve them lengthwise.
  9. Transfer the yolks to a medium bowl.
  10. Arrange the whites on a serving platter.
  11. Mash the yolks until fine.
  12. Blend in the cream cheese and sour cream until smooth.
  13. Stir in the cheddar, ham, green onions, Worcestershire sauce, hot sauce, Dijon mustard, salt, and pepper.
  14. Spoon the filling into the egg whites.
  15. Refrigerate for at least 20 minutes before serving.

Notes

For an extra-smooth filling, mash the yolks thoroughly before blending in the cream cheese and sour cream. Refrigerate covered for up to 2 days; freezing is not recommended. For a dairy-free variation, use dairy-free cream cheese, sour cream, and cheddar.