Updated 09/13/2012 05:00 AM
Recipe: Deviled Eggs with Smoked Ham, Pickled Jalapeno Peppers and Cheddar Cheese
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makes 18 pieces
9 large eggs
approx. 1/4 - 1/3 cup mayonnaise
1 tsp Dijon mustard
approx. 5-6 slices smoked deli ham
pickled jalapeno pepper slices as needed (18 or so)
grated cheddar cheese as needed (approx. 2-3 ounces)
Place the eggs into a pot with just enough water to cover, and bring the water to a simmer.
Just as the water comes to a simmer, set the timer for exactly 12 minutes and adjust the heat so it is going along at a gentle simmer.
Once the timer goes off, run the eggs under cold water to cool, peel them, and then slice them in half lengthwise and add the egg yolks to a mixing bowl.
Add about 1/4 cup mayonnaise to the egg yolks and 1 tsp Dijon mustard and mash that up until smooth. Add a little more mayonnaise if you think it needs it and you can use a rubber spatula to help smooth it out.
Cut the slices of smoked deli ham into quarters and then fold those and tuck them into the sliced white part of the hard cooked egg.
Top each piece of sliced folded ham with a dollop of the egg yolk mixture, top that with a sliced pickled jalapeno pepper, and finish by sprinkling on a little grated cheddar cheese.
You can wrap the hard cooked egg whites and the mashed egg yolks separately and keep them cold in the fridge until just before you're ready to assemble the deviled eggs.