Print

Kentucky Derby Deviled Eggs Recipe with Bourbon Mustard and Crispy Ham

Kentucky Derby deviled eggs - featured image
Print Recipe

A flavorful twist on classic deviled eggs featuring a bourbon mustard filling and crispy ham topping, perfect for Kentucky Derby parties or any festive gathering.

Ingredients

Scale
  • 12 large eggs, hard-boiled (room temperature helps peel easier)
  • 2 tablespoons bourbon mustard (Stonewall Kitchen recommended)
  • 1/4 cup mayonnaise, preferably good-quality
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces thinly sliced and chopped ham (smoked or country ham preferred)
  • 1 teaspoon smoked paprika (for garnish)
  • 2 tablespoons finely chopped chives (optional)

Instructions

  1. Place 12 large eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then immediately remove from heat, cover, and let stand for 12 minutes.
  2. Transfer eggs to a bowl of ice water for 5 minutes to stop cooking. Gently tap and peel shells. Let eggs sit out for 10 minutes before peeling if time allows.
  3. Heat a small skillet over medium heat. Add chopped ham and cook, stirring occasionally, until crispy and slightly browned, about 4–5 minutes. Transfer to paper towels to drain excess fat.
  4. Slice eggs in half lengthwise and carefully remove yolks into a mixing bowl. Mash yolks with a fork until crumbly.
  5. Add bourbon mustard, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper to the yolks. Mix until smooth and creamy. Add a teaspoon of water or mayonnaise if too thick.
  6. Spoon or pipe the yolk mixture back into the egg whites’ cavities.
  7. Sprinkle crispy ham pieces evenly over the filled eggs. Dust with smoked paprika and chopped chives for color and extra flavor.
  8. Refrigerate for at least 30 minutes before serving to let flavors meld and filling firm up a bit. Serve cold or at room temperature.

Notes

Hard boil eggs the night before and keep refrigerated to save time. Crisp the ham right before serving to maintain crunch. Use a piping bag for a polished look or a spoon if in a hurry. Avoid overcooking eggs to prevent green yolk ring. Adjust mayonnaise and mustard for desired creaminess. Substitute bacon or smoked turkey for ham if preferred.

Nutrition

Keywords: deviled eggs, bourbon mustard, crispy ham, Kentucky Derby, appetizer, Southern recipe, party food, easy deviled eggs

Find it online: https://piperplate.com/kentucky-derby-deviled-eggs-recipe-with-bourbon-mustard-and-crispy-ham-easy-and-flavorful/