These Mississippi Sin Deviled Eggs take two southern classics and turn them into one amazing appetizer!
MISSISSIPPI SIN DEVILED EGGS
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We’ve had some really pretty almost-spring days around here the last couple of weekends and it has me thinking about spring recipes and what I’m going to make for Easter dinner this year. Yep, I’m that person. I’ll be searching Pinterest for Easter brunch ideas from now until the big day and I’ll love every second of it. I think I like cooking so much for Easter because after a long winter I get to start making dishes that feel light and bright and made for warm, sunny afternoons.
I think we can all agree that one thing you have to have on Easter is deviled eggs. Melinda and I eat them all year long because they are a great low carb snack so we’ve played around with all sorts of flavor combinations. Melinda took some of her favorite foods and turned them into Bacon Sriracha Avocado Deviled Eggs, and one of my all-time favorite is our twist on classic shrimp cocktail, the Shrimp Cocktail Deviled Eggs (these are seriously amazing!). This year for Easter we’re taking the ingredients from one of our most popular recipes, Mississippi Sin Dip, and mixing them with creamy egg yolks to make Mississippi Sin Deviled Eggs.
Cream cheese and mayonnaise are added to a bowl with the egg yolks then they are pureed with an immersion blender until all of the flavors meld together. Now, you don’t have to use an immersion blender, you could put them in a regular blender, or mash everything by hand. It all works. But Melinda taught me the trick of using and immersion blender and I’ve never looked back. It makes everything nice and creamy. Once you have your base add diced ham, diced cheddar cheese, and a little dab of hot sauce and stir everything until it’s thoroughly combined. Load the whole mixture up in a bag and pipe it into the egg white halves. You end up with beautiful deviled eggs that everyone is going to want a bite of!
Mississippi Sin Deviled Eggs
- 1 dozen hard-boiled Eggs peeled
- ½ c Mayonnaise
- 2 oz. Cream Cheese
- 1/4 c diced Ham
- 1/4 c diced Cheddar Cheese
- 1/8 tsp Hot Sauce
- Salt to taste
- Paprika for garnish
Cut eggs in half and remove yolks placing them in a medium-sized bowl.
Add mayonnaise and cream cheese to the egg yolks and use an immersion blender to puree them until the mixture is smooth.
Add diced ham and diced cheese to the mixture and stir together.
Add hot sauce and salt to taste.
Place the mixture in a piping bag and pipe bag into eggs. If you don't have a piping bag you can use a spoon to fill the eggs.
Garnish with paprika.
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