Deviled Eggs with Country Ham

By Churchill Downs Executive Chef 

Yields 2 dozen

Suggested Wine Pairing: 2019 La Crema Pinot Gris, Monterey County

Suggested Cocktail Pairing: Old Forester Lady Trudy

  • 12 large eggs, hard boiled and peeled
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon champagne vinegar
  • ¼ teaspoon hot sauce
  • Kosher salt and pepper to taste
  • ¼ cup thinly sliced good country ham (optional)
  • 2 table spoon finely chopped parsley
  1. Cut eggs in half lengthwise, remove yolks and place in a medium bowl.  Reserve whites
  2. In the bowl with the yolks, add mayonnaise, mustard and vinegar combine until well mixed
  3. Add hot sauce and seasoning 
  4. Pipe egg yolk mixture into egg white halves
  5. Optional: Top with thin slices of country ham and chopped parsley

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