Aug 31, 2017
This week, we're making deviled eggs. But not just any deviled eggs, we're making Hammy Deviled Eggs. The recipe is from our book HAM: An Obsession With The Hind Quarter. It starts the same as most deviled eggs—you boil eggs, peel them, split them, and take out the yolks. But we add a few secret ingredients that take these way up over the top. Ham, sure, but also horseradish. The recipe is easy, the eggs, are delicious, and along the way to them we'll offer you tips and hints for cooking and peeling the perfect hard boiled eggs. So if it's still pre-labor day, then make some of these this weekend for your holiday table. And if it's past September 4th, be assured that these hammy deviled eggs will be perfect any time.