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Mississippi Sin Deviled Eggs

Mississippi sin deviled eggs with a cheesy ham-and-cream-cheese filling and sharp cheddar for a rich, savory bite. Hard-boiled eggs are chilled, peeled, halved, and filled generously for an easy Southern appetizer that holds well for parties.
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Prep Time 25 minutes
Cook Time 12 minutes
ice bath 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs hard-boiled
Filling
  • 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 and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with sour cream, cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth.
  2. Fold in the cheddar, most of the ham, and most of the green onions until evenly combined.
Fill and garnish
  1. Spoon the filling generously into the egg whites, filling them mounded.
  2. Top with the remaining ham and green onions, then serve.

Notes

Pro tip: For cleaner halves, cool the eggs fully in the ice bath and use gentle pressure when mashing yolks so the filling stays creamy rather than grainy. Store deviled eggs covered in the refrigerator for up to 3 days; freeze is not recommended. Dietary swap: For a lighter option, use light cream cheese and light mayonnaise while keeping the same seasoning.