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These Mississippi Sin Deviled Eggs turn a classic southern dip into one amazing deviled egg recipe! Creamy egg yolks, ham, and cheese make these deviled eggs an Easter appetizer or summer potluck recipe you don’t want to miss!
Mississippi Sin Deviled Eggs
Iâ€™m that person who starts looking at Easter recipes before St. Patrick’s Day is even over. Mostly because by the middle of March I’m done with winter and ready for spring. I’m ready for spring flavors and fun recipes like these Mississippi Sin Deviled Eggs. I took my Mississippi Sin Dip and put all of those flavors into a deviled egg recipe that is going to make a great addition to my Easter menu and the perfect party appetizer for all of those summer potlucks!
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Every deviled egg recipe starts with mayonnaise and egg yolks, but for these Mississippi Sin Deviled eggs we go a step further with a little cream cheese added to the yolks. You combine them until they are creamy and thenÂ addÂ diced ham, diced cheddar cheese, and a little dab of hot sauce. Load the whole mixture up in a bag and pipe it into the egg white halves. You end up with beautiful, creamy, Mississippi Sin Deviled Eggs that everyone is going to want a bite of!
Tips for making Mississippi Sin Deviled Eggs:
- Use and immersion blender to cream the yolks with the mayonnaise and cream cheese. You could just stir them together but the immersion blender makes them extra smooth and creamy.
- Sprinkle a small amount of salt over the cooked egg whites before filling them. It adds more flavor!
- Save yourself some time and make your deviled eggs ahead of time!
How Far Ahead Can I Make Deviled Eggs?
You can make deviled eggs up to 2 days ahead of time. You’ll want to keep the egg whites and the filling separate until the day you are ready to serve them. Place the egg white halves in a sealed container in the refrigerator, make your deviled egg filling and put that in it’s own sealed container in the refrigerator. On the day you are going to serve them fill your deviled eggs and enjoy!
Want more deviled egg recipes?
- Bacon Sriracha Avocado Deviled Eggs
- Shrimp Cocktail Deviled Eggs
- Irish Deviled Eggs
MISSISSIPPI SIN DEVILED EGGS
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Mississippi Sin Deviled Eggs
- 12 Hard-boiled Eggs , peeled
- Â½ cup Mayonnaise
- 2 ounces Cream Cheese
- 1/4 cup diced Ham
- 1/4 cup Cheddar Cheese, finely diced
- 1/8 teaspoon Hot Sauce
- Salt to taste
- Paprika for garnish
- Cut eggs in half and remove yolks placing them in a medium-sized bowl.
- Add mayonnaise and cream cheese to the egg yolks and use an immersion blender to puree them until the mixture is smooth.
- Add diced ham and diced cheese to the mixture and stir together.
- Add hot sauce and salt to taste.
- Place the mixture in a piping bag and pipe bag into eggs. If you don't have a piping bag you can use a spoon to fill the eggs.
- Garnish with paprika.