Easter Ham Steak Deviled Eggs

• Finely dice the Hatfield Maple Ham Steak.
• Prepare a large bowl filled with ice water.
• Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit in the hot water for 10-12 minutes. Once the eggs are cooked, drain them and transfer them to the bowl of ice water to cool completely. This helps stop the cooking process and makes peeling easier.
• Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
• Pass the egg yolks through a fine mesh sieve into the bowl. This will result in a smoother, creamier texture for the deviled egg filling.
• Add mayonnaise, Dijon mustard, paprika, cayenne pepper, salt, and black pepper to the yolks. Stir until well combined and creamy.
• Spoon or pipe the yolk mixture into the hollowed-out egg white halves.
• Top each deviled egg with a slice of Hatfield Maple Ham Steak, and fresh dill for garnish.
• Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Recipe created by Hatfield’s friend Yianni Katsifas. 2024 (c) @YianniKitchen on Instagram and TikTok. ALL RIGHTS RESERVED