Country Ham Stuffed Eggs

By Susan52

Ingredients

• 12 eggs
• 1 shallot bulb
• 1/4 cup loosely Italian parsley leaves
• 3 ounces country ham center slices
• 2 Tablespoons Dijon mustard
• 1/2 teaspoon regular mustard powder
• dash of hot sauce
• lots of freshly ground black pepper
• 1/3 cup mayonnaise

Details

Servings 24
Preparation time 20mins
Adapted from therunawayspoon.com

Preparation

Step 1

Place the eggs in a large pan and cover with water by about an inch.

Place over high heat and when the water comes to a boil, cook the eggs for seven minutes. Fill a bowl with ice and cold water and set in the sink. When the seven minutes are up, remove the eggs with a slotted spoon to the ice water. Leave to cool for 45 minutes.

When the eggs are cooled, roll them on the counter to crack the shells all over and peel. Rinse with cool water to remove any stray shell pieces and pat dry.

Cut the shallot into chunks and drop into the bowl of a food processor. Pulse several times to break up the shallot, then add the parsley and pulse until finely chopped. Scrape down the sides of the bowl as needed.

Drop in the country ham and pulse until everything is finely chopped. You don’t want a puree, just a rough chop.
Cut the eggs in half (wipe your knife on a paper towel before each egg so yolk doesn’t get on the white) and gently scoop the yolks into the bowl of the food processor. Place the empty whites on a tray or stuffed egg plate.

Add the Dijon mustard, the mustard powder, hot sauce and pepper and pulse to break up the yolks. Add the mayonnaise and blend until everything is combined, but there should still be some texture from the ham and shallots – don’t go overboard and make it completely smooth. You can add a little more mayonnaise if needed. Taste and add salt if you want, but the ham is usually enough.

Fill the center indentions of the whites with the filling. Cover and refrigerate the eggs. To avoid plastic wrap touching your beautifully filled eggs, store these in a 9 x 13 storage container with a snap on top or a deep baking dish covered with plastic or foil. These are best made the day you are serving, but can be made a day before and kept covered in the fridge.

Notes

I like to use a very small cookie scoop to fill the whites, then go back with lightly damp fingers to press the filling in and smooth the tops.