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Green Deviled Eggs and Ham

Green Deviled Eggs and Ham

Serves: 4

Hands On Time: 

Total Time: 


6 large eggs
2/3 cup mayonnaise
1/3 cup chopped Italian parsley
2 tablespoons chopped chives
1 tablespoon gherkins or sour pickles, minced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 slices aged country ham or prosciutto, very thinly sliced


In a medium saucepan, arrange the eggs in a single layer and cover with cold water by one inch. Bring the water to a boil then turn off the heat. Let the eggs to sit in the hot water for 8 minutes, then immediately transfer to a bowl of ice water. Let sit in the ice water for 5 minutes.

Peel the chilled eggs and slice in half lengthwise. Carefully scoop out the cooked yolks. Save the cooked whites for stuffing.

In a food processor, combine the yolks with the mayonnaise, parsley, chives, gherkins, salt and pepper. Purée until the mixture is completely smooth, about 1 minute. Transfer the yolk mixture to a piping bag fitted with a plain tip, or to a zipper-lock bag. (If using a zipper-lock bag, cut off one of the bottom corners.)

Pipe the filling into the empty egg whites and top each egg with a small piece of country ham. Refrigerate for at least 30 minutes and serve.

About the recipe

This is a fun twist on deviled eggs, in the spirit of Dr. Seuss. We’ve removed some of the more assertive flavors in a traditional deviled egg recipe — mustard, capers, and cayenne pepper — and replaced them with soft herbs. Don’t keep these beyond 24 hours, as the herbs will begin to discolor.

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