6 hard-boiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/4 cup finely diced smoked ham
1/2 to 1 teaspoon finely minced dill
In a medium bowl, mash together the egg yolk and dill until fairly smooth.
Stir in the mayo and mustard. Add the ham then stir to evenly distribute. Pipe or spoon into the egg halves.
This recipe straddles the line between a deviled egg and a stuffed egg. The mustard gives it the deviled part but the ham bumps it up into the heartier “stuffed” egg category. The appeal of deviled eggs seems to be as strong as ever, deviled egg variations are-by far in some cases-some of the most popular recipes among the nearly 900 I’ve posted here. This particular recipe is very simple but the flavors of the ham, dill and mustard are robust and complex. One of my favorite variations on the classic.