Karl’s Fried Green Onion and Ham Deviled Eggs

My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.

Karl’s Fried Green Onion and Ham Deviled Eggs

Karl’s Fried Green Onion and Ham Deviled Eggs

I was staring at some hard boiled eggs and a bit of leftover ham in my refrigerator. Suddenly, I had a thought, “Why have I always used only condiments and raw vegetables in making deviled eggs? What if I mixed the yolks with some sautéed bits?”

Note: I have scaled this recipe up from what I actually made. I had only two boiled eggs, a one ounce piece of ham and the green parts of one green onion. To go with my eggs I had some leftover monkey bread.

Karl’s Fried Green Onion and Ham Deviled Eggs

Ingredients

12 hard boiled eggs

1 tsp. butter
5-6 oz. ham, coarsely minced
3-4 whole green onions, sliced finely

½ cup mayonnaise
1 Tbs. French’s Yellow Mustard
½ tsp. black pepper
½ tsp. salt

½ tsp. paprika

Directions

1. Peel the eggs and slice them in half—pole to pole.

Note: There have been serious discussions on the best ways to boil and peel eggs.

2. Pop the yolks halves into a medium sized bowl and mash them finely with the back of a fork.

3. Melt the butter in a small skillet, over medium high heat.

4. Add the ham and sauté for 2-3 minutes, until you are starting to get some good browning.

5. Add the green onion and continue sautéing until the onion is well wilted, about another minute.

6. Transfer the onions and ham to the bowl with the yolks.

7. Add the mayonnaise, mustard, pepper, and salt to the bowl.

8. Mix thoroughly with the egg yolks to make a paste.

Tip: Add a bit more mayonnaise if the paste seems too dry.

9. Lay the egg halves—hole side up—on a platter.

Tip: You can buy deviled egg platters with little indentations to keep the eggs from sliding around.

10. Scoop the egg yolk mixture into each hole to fill it to over flowing.

Tip: If you are going for style points, put the egg yolk mixture into a pastry bag and pipe it decoratively into the holes.

11. Sprinkle the tops with paprika.

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Filed under Breakfast, California Fusion, Side Dishes

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