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Mississippi Sin Deviled Eggs

Mississippi sin deviled eggs with a creamy ham-and-cheddar yolk filling and classic hot sauce heat. Hard-boil, chill, then pipe or spoon the filling into halved whites for a rich, savory bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs
  • 0.25 cup sour cream
  • 2 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 0.5 cup shredded sharp cheddar
  • 0.33 cup cooked ham, finely diced
  • 2 green onions, thinly sliced
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp hot sauce
  • 0.125 tsp salt

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and prep the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve the eggs lengthwise, keeping the whites intact.
Make the cheesy ham filling
  1. Mash the yolks with sour cream, softened cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth. The mixture should look thick and creamy.
  2. Fold in the shredded sharp cheddar, most of the diced ham, and most of the sliced green onions. Stir just until evenly combined and glossy.
Fill and top
  1. Spoon the filling generously into the egg whites. Press lightly so the filling holds its shape.
  2. Top each egg with the remaining diced ham and remaining green onions. Arrange on a serving tray and keep chilled until ready to serve.

Notes

For the cleanest slices and easiest filling, use older eggs and chill until fully firm before halving. Store in the refrigerator in an airtight container for up to 3 days (best within 48 hours). Freeze not recommended due to texture changes. If you want a lighter option, use low-fat cream cheese and light mayonnaise while keeping the same seasoning.