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BBQ Deviled Ham & Eggs
Saved for later (6)

This recipe was part of the Tailgating Recipe Touchdown Challenge which ended Sep 13, 2011 12:00 PM.
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VOTE 6

Total Time: 1 hour

Makes: 6-12

I love ham and eggs so I adapted that idea for a great tailgate dish. Easy to make, easy to transport and really easy to eat.

Instructions

  1. 1Eggs:  Place eggs in cold water in large pot.  Bring water to a boil.  Turn off heat, cover and let sit for 18 minutes.  Drain and cover with cold water.  Let sit another 18 minutes,  Drain and peel.
  2. 2Ham Salad:  In a medium bowl –    Combine the ground ham, 4 TBSP dice celery, pickle relish, 1 TBSP. mayonnaise, 3 TBSP. KC BBQ Sauce, 2 tsp. drained horseradish.  Mix well.  This can be made 1 -2 days ahead
  3. 3Egg Filling:  In a medium bowl  Mash the egg yolks well, add 3 TBSP. mayonnaise, 3 TBSP. KC BBQ Sauce, 2 tsp. drained horseradish, the salt and pepper.  Combine well.  This can also be made 1-2 days ahead.    If making ahead store the egg white halves on paper towels in a storage container. Refrigerate all components.
  4. 4Fill the crater of the egg with the egg filling  and level it off.  Top with a generous TBSP. of the ham salad.  Top with a parsley leaf or a little of the chopped parsley.

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