Deviled eggs have always been one of my favorite party foods. My mom would always make them for any gatherings we had and I always scarfed down at least six halves and secretly hoped no one else would eat them so I could have the rest the following day. Don’t judge me.
I watched my mom make these for years. She always used deviled ham, mayo and of course, egg yolks. I always thought deviled eggs were called deviled eggs because they were made with deviled ham. It made sense to me. It wasn’t until I moved to the Midwest, went to a gathering where there were plenty of eggs, bit into one and nearly spit it out that I realized that not everyone makes their eggs like my mother. In fact, most people wouldn’t even dream of making deviled eggs with deviled ham. Let’s take that one step further – most people I know have never even heard of deviled ham!
I learned that deviled eggs are called deviled eggs because you alter the yolks. Lame.
Ever since I’ve started hosting gatherings with my gal pals, I always make deviled eggs. However, we have a friend who does not eat pork or beef. I always feel so terrible that she cannot enjoy the amazingness of my mother’s deviled egg recipe.
That all changed when I went to the store in search of said deviled ham, and to my astonishment, found some deviled chicken sitting right next to it. I bought both!
I tasted the chicken before making a whole batch of eggs. It was SO delicious that I decided to go for it! This recipe is made the exact same way as my mom’s but is friendly for those who do not eat beef or pork. I think it’s just as good too! You can use either one if you decide to try this.
The best part? These are diabetic friendly with only two grams of carbs per serving of chicken (and none for the ham), which when you spread it among 24 egg halves, is nothing. Eat up!
Please, please let me know if you try this. I’d love to hear what you think of it.
- 1 dozen eggs, hard boiled
- 1 can of deviled chicken or ham
- 2 teaspoons mayo
- salt and pepper
- Hard boil your eggs by bringing a pot of water with some salt to a roaring boil. Add in your eggs and let boil for two minutes. Cover, turn heat off and let stand for 11 minutes. Rinse under cold water to stop the cooking process.
- Once cooled, cut your eggs in half length-wise, placing the yolks in a separate bowl and place your whites on your serving tray.
- Mash your yolks with a fork. Add in the can of deviled ham or chicken. Mash together. Add in your mayo. Two teaspoons was enough for me, but you may need a little more. Start with two though. Add your salt and pepper to taste.
- Scoop your yolk mixture into your empty whites. Serve and enjoy!