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Mississippi Sin Deviled Eggs

Mississippi sin deviled eggs with creamy yolk filling, sharp cheddar, and diced ham piled high into tender whites. Boiled, ice-chilled, then generously filled and topped for a tangy, savory bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
sour cream
  • 0.25 cup sour cream
cream cheese
  • 2 oz cream cheese softened
mayonnaise
  • 2 tbsp mayonnaise
shredded sharp cheddar
  • 0.5 cup shredded sharp cheddar
cooked ham, finely diced
  • 0.33 cup cooked ham, finely diced
green onions, thinly sliced
  • 2 green onions, thinly sliced
Worcestershire sauce
  • 0.5 tsp Worcestershire sauce
hot sauce
  • 0.25 tsp hot sauce
salt
  • 0.125 tsp salt

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot and remove from heat, then let the eggs stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Arrange the egg halves on a sheet pan as you work.
Make the filling
  1. Mash the yolks with sour cream, cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth. Mix until no large lumps remain.
  2. Fold in shredded sharp cheddar, most of the cooked ham, and most of the green onions. Keep a little ham and green onion set aside for topping.
Fill and top
  1. Spoon the filling generously into the egg whites, keeping the tops mounded. Press lightly so the filling stays put.
  2. Top with the remaining cooked ham and green onions. Serve right away or refrigerate until ready.

Notes

Pro tip: Peel the eggs under cool running water for easier removal and cleaner whites. Store covered in the fridge up to 3 days; for best texture, eat within that window. Freezing isn’t recommended. For a lighter option, use low-fat cream cheese and light sour cream (flavor stays tangy, with a slightly looser filling).