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Mississippi Sin Deviled Eggs

Mississippi Sin deviled eggs with a creamy cheesy ham filling and sharp cheddar. Hard-boiled eggs are chilled, peeled, halved, and filled generously for a Southern American appetizer with classic deviled-egg tang.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 182
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 pot

Method
 

Boil the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove it from heat, and let the eggs stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel the eggs and halve them lengthwise.
Make the filling
  1. Mash the yolks with sour cream, cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth and thick.
  2. Fold in the shredded sharp cheddar, most of the cooked ham, and most of the green onions. Mix until the filling looks evenly speckled.
Fill and top
  1. Spoon the filling generously into the egg whites so the centers are mounded and full.
  2. Top with the remaining cooked ham and green onions. Serve right away or chill until ready to plate.

Notes

For the neatest filling, mash the yolks until no large lumps remain before adding the cheddar and ham. Refrigerate filled deviled eggs in a sealed container for up to 3 days; they do not freeze well due to texture changes. For a lighter option, swap mayonnaise for Greek yogurt in the same amount to reduce richness while keeping the creamy texture.