Easter Ham Steak Deviled Eggs

12 servings

| 12 servings

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.

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