Chef Christopher from the Collins Small Batch Kitchen shares an easy recipe for deviled eggs with jamon.


for mousse

• 12 Hard boiled eggs

• 4 ounces of Tasso Ham

• 3/4 cup mayonnaise

for filling

• 12 yolks

• 2 tablespoons of Creole Mustard

• 3 ounces of mayonnaise

• 1 1/2 teaspoon of lemon juice

• 1 1/2 teaspoon of hot sauce


for the mousse

To make the mousse, rough chop tasso ham and place in a food processor and puree

until very smooth and set aside.

Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

for the filling

Mash the yolks into a crumble using a fork. Add the remaining ingredients

and mix well.

to plate

Completely fill the bottom of the egg white with the Tasso Ham Mousse.

Pipe a tablespoon of filling on top. Garnish with chives

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