Church Lady Deviled Eggs Recipe

Preparation Steps

1. 1

   Boil the Eggs

   Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 12 minutes.

2. 2

   Cool the Eggs

   After 12 minutes, carefully transfer the eggs to an ice bath to cool for about 10 minutes. This makes peeling easier.

3. 3

   Peel the Eggs

   Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel the shells off under running water to help remove any stubborn bits.

4. 4

   Prepare the Filling

   Slice the peeled eggs in half lengthwise and remove the yolks. Place the yolks in a mixing bowl. Add mayonnaise, Dijon mustard, salt, black pepper, and diced crispy ham to the yolks. Mix until smooth and creamy.

5. 5

   Fill the Egg Whites

   Using a spoon or a piping bag, fill the egg white halves with the yolk mixture.

6. 6

   Garnish

   Top each filled egg with a small dollop of caviar and sprinkle with paprika for garnish.