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Mississippi Sin Deviled Eggs

Mississippi sin deviled eggs with a cheesy ham-and-cream cheese filling—boiled to jammy perfection, then spooned into halved whites and topped for crunch. The combination of sharp cheddar, diced ham, and green onions makes each bite rich and savory.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot and cover with cold water; bring to a boil, then cover and remove from heat.
  2. Let the eggs stand in the covered pot for 12 minutes, then chill in an ice bath for 10 minutes for clean peeling and firm yolks.
  3. Peel the eggs and halve them lengthwise, keeping the yolks in a bowl for filling.
Make the deviled filling
  1. Mash the yolks with sour cream, cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth and creamy.
  2. Fold in shredded sharp cheddar, most of the diced ham, and most of the thinly sliced green onions until evenly combined.
Fill and finish
  1. Spoon the filling generously into the egg whites so each half is fully mounded.
  2. Top with the remaining diced ham and remaining green onions for a hearty, savory finish.

Notes

Pro tip: fully chill the eggs in the ice bath before peeling to reduce messy whites. Store assembled deviled eggs covered in the refrigerator up to 3 days; for best texture, keep toppings on until serving. Freezing is not recommended. For a lower-fat swap, use reduced-fat cream cheese and mayonnaise while keeping the cheddar and ham the same.