Easter Ham & Honey Mustard Deviled Eggs

The Easter table classic in egg form. A honey-Dijon filling with the exact sweet-savory balance of a good glazed ham, topped with crispy caramelized ham bits and a whisper of clove.

Ingredients

• 12 large eggs, hard-boiled and peeled
• 12 egg yolks
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ½ teaspoon apple cider vinegar
• Pinch of ground cloves
• Salt and white pepper to taste
• 4 oz good quality ham steak, finely diced
• 1 teaspoon brown sugar
• Fresh chives, thinly sliced, for garnish

Instructions

1. Glaze ham: toss diced ham with brown sugar in a dry skillet over medium-high heat. Cook until caramelized and slightly crispy, about 3–4 minutes. Set aside to cool.
2. Mash yolks completely smooth. Beat in mayo, Dijon, honey, apple cider vinegar, and cloves until creamy and glossy. Season with salt and white pepper.
3. Pipe filling into whites. Top each egg with glazed ham bits and a few chive slices.

Tips

• The pinch of clove is the Easter ham signature — it rounds the filling and makes it taste unmistakably like a holiday.
• Caramelize the ham until there are actual brown edges — pale ham is chewy, caramelized ham is crispy and sweet.
• White pepper instead of black keeps the filling clean and elegant looking.