Deviled eggs with country ham
Deviled Eggs with Benton’s Smoky Mountain Country Ham
Submitted by Ford Fry, from the JCT Kitchen
Ingredients:
10 large eggs
1/4 c. + 1 Tbsp. mayonnaise
3 cornichons, minced
2 tsp. Dijon mustard
1 1/2 tsp. minced shallot
2 tsp. snipped chives
Kosher salt and freshly ground pepper
1 oz. thinly sliced Benton’s Country Ham, torn into 20 pieces
Directions: In large saucepan, cover eggs with cold water and bring to a boil over high heat. Remove from heat and let eggs stand in water for 10 minutes. Chill eggs in ice water bath about 5 minutes. In medium bowl, mix mayonnaise, cornichons, mustard, shallot, and 1 tsp. chives. Peel eggs and halve lengthwise. Add yolks to bowl, mix until smooth, and season with salt and pepper. Set egg whites on serving platter. Scrape egg yolk mixture into pastry bag with a large round tip and pipe filling into whites or spoon in filling with a teaspoon. Top each egg with a piece of country ham and a touch of olive oil, sprinkle with remaining 1 tsp. chives and serve.
