Spring Hill Ranchs Deviled Ham Deviled Eggs Recipes

DEVILED HAM STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

DEVILED HAM AND EGGS

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
• Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
• Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
• Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.

SPRING HILL RANCH'S SMOKED DEVILED EGGS

Steps:

• 1. Cut the eggs in half lengthwise, pop the yolks out into a medium mixing bowl and mash them with a fork. Mix in the mayonnaise, mustard, liquid smoke, smoked paprika, brown sugar, pepper, salt and ground cayenne. If you like your filling a little creamier, add a little more mayonnaise.
• 2. Fill the egg white with your filling. Dust the tops with just a bit of pico de gallo. Then refrigerate them until you are ready to serve them.

RANCH DEVILED EGGS

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

SPRING HILL RANCH'S SMOKED SALMON DEVILED EGGS

Steps:

• 1. Slice each egg in halve lengthwise, and remove the yolks into a small mixing bowl. Set the egg whites aside.
• 2. Mash the yolks well with a fork. Add in the salmon, green onions, cream cheese, sour cream, lemon juice, mustard, salt and cayenne pepper. Blend everything together well. Spoon or pipe the filling into your reserved egg whites.
• 3. If you will not be serving them right away, cover them loosely with plastic wrap and refrigerate them for up to 2 days. To keep the sliced salmon moist and the dill sprigs fresh, garnish them and dust them with the paprika just before serving.

SPRING HILL RANCH'S DEVILED EGGS WITH SPAM

Steps:

• 1. Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
• 2. To the bowl with the yolks, add the Spam cubes and mayonnaise. With the back of a fork, mash it all together until the mixture is relatively smooth.
• 3. Add the lemon juice, mustard, sugar, pepper sauce, and green onions. Mix well and add a little salt and pepper to your liking. If the mixture is too stiff add a little more mayonnaise and mix.
• 4. Spoon or pipe the filling back into the egg whites. If desired, dust the tops of the eggs with paprika or pico de gallo. Cover and refrigerate at least one hour before serving.