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Mississippi Sin Deviled Eggs

Mississippi sin deviled eggs with a tangy yolk filling and cheesy ham crumbles, baked into classic halved egg whites. You’ll get a creamy, spoonable texture by letting the eggs stand off-heat and then chilling before peeling.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve them lengthwise. Arrange the egg whites on a sheet pan as you work.
Make the cheesy ham yolk filling
  1. Mash the yolks with the sour cream, cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth. Scrape the mixture as needed to remove any lumps.
  2. Fold in the cheddar, most of the ham, and most of the green onions. Save the remaining ham and green onions for topping.
Fill and finish
  1. Spoon the filling generously into the egg whites. Press it in lightly so it holds its shape.
  2. Top each with the remaining ham and green onions. Serve immediately or chill until ready to eat.

Notes

For the cleanest filling, keep the yolk mixture smooth before adding the cheese and ham, and use a gentle folding motion so it stays creamy. Store assembled deviled eggs in the refrigerator up to 3 days; for best texture, keep them covered and avoid long sit-outs. Freeze is not recommended because the egg whites can get watery after thawing. If you want a lower-fat option, swap in low-fat cream cheese and light mayo while keeping the seasoning amounts the same.