Recipe: Deviled Eggs with Ham and Asparagus
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- 12 large eggs
- 10-12 spears asparagus
- Approx. 4-6 ounces sliced smoked ham
- Mayonnaise as needed (approx. 1/3-1/2 cup)
- Dijon mustard to taste
- Tabasco to taste
- Paprika for garnish
Add the eggs to a deep pot with a least 1/2-inch water over the top of the eggs and bring that to a boil. Then adjust the heat so that is simmering along and set the timer for exactly 12 minutes.
While you're keeping your eye on the clock, use a knife to cut the bottom 3-inches off of 10-12 spears of asparagus (and discard that)and then cut the spears very thinly crosswise and also dice an equal amount of smoked ham (approx. 4-6 ounces ).
Next, put the sliced asparagus into a saute pan and add a little splash of water to that, turn the heat to high and add a pinch of salt. Cook that until the asparagus is just cooked through and then drain it and cool it down.
The asparagus will only take a minute or so to cook and, after exactly 12 minutes, run the eggs under cold water and peel them under cold water then slice them in half lengthwise and put the yolks into a bowl with a dollop of mayonnaise and a lesser amount of Dijon mustard and 2-3 shakes of Tabasco, if you like, and mash it up.
Start with a little mayonnaise and add more and even more mustard to taste and, once it's a nice creamy consistency, fold in the cooked, cooled asparagus and diced ham and it's time to assemble the deviled eggs.
Because this mixture is so chunky, you'll need to use a spoon to divide it up into each individual egg and then you can finish with a sprinkling of paprika if you like!
You can make these a day ahead of time but make sure they are tightly sealed in the fridge so they don't dry out. Add the paprika after they are on the final serving platter.