Ham + Cheese Deviled Egg Recipe
No potluck spread is complete without at least a couple platters of deviled eggs. With this recipe here, however, we invite you to add some crunch and crisp to your ol' standby recipe. Use this as a blueprint, and build the egg just as you like it: with more or less mayo, another variety of cheese, a little kicky cayenne, or even a different kind of pickled vegetable.
Yield: 24 pieces
, Prep time: 20 minutes
, Cook time: 5 minutes
Prepare your eggs: boil, shell, halve horizontally, and separate the yolks from the whites.
Using the back of a fork, mash together the yolks, mayonnaise, Gruyere, and mustard; season with salt and pepper.
Transfer the yolk mixture to a resealable plastic bag and store in the refrigerator until you are ready to pipe into the egg whites.
Just before you are ready to serve, quarter the cornichons lengthwise, and in a small saute pan, crisp the ham in the oil.
To serve, pipe the yolk filling into the center of the egg whites. Garnish each deviled egg with a piece of cornichon and a sprinkle of crispy diced ham.
Tips + Tricks
Ask the folks at your grocer's deli counter for 2 slices of thickly sliced ham for the perfect amount to cube.
Cornichons are baby pickles, also called gherkins.
Know that how finely you shred the cheese will affect the texture of the filling. I use a microplane for a very fine, almost fluffy, shred.
To make this recipe even easier you can buy whole hard-boiled eggs from the salad bar at your grocery.