Today's recipe is for a version of deviled eggs with smoked sliced deli ham, Dijon mustard, smoked paprika and fresh parsley.
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2-inch pieces sliced deli ham
Paprika, smoked or regular
Add the eggs to a deep pot with just enough water to cover, bring the water up to a simmer and, just as it comes to a good simmer, set the timer for exactly 12 minutes.
Once the timer goes off, run the eggs under cold water to cool, then crack and peel them, slice them in half lengthwise and remove the yolks, adding the yolks to a mixing bowl as you go.
At that point, add about 3 tablespoons of mayonnaise to start, and add a few shakes of hot sauce and 2 teaspoons of Dijon mustard and use a stiff rubber spatula to mash it up.
Add a little more mayonnaise if it needs it. You want it to be nice and creamy and not too thick when it's done.
At this point, cut or tear the sliced deli ham into 2-inch pieces and fold and tuck them into the sliced egg white halves.
Then, use two teaspoons to scoop and top the ham with the egg yolk mixture, and then sprinkle a little smoked paprika, or regular paprika, over the top and finish with an individual parsley leaf tucked into the top of each one.