Contents
A delicious and easy way to use up leftover Easter ham and eggs! These creamy deviled eggs are a classic Lithuanian appetizer made with smoky ham, sharp cheese, and tangy pickles—perfect for holiday gatherings or anytime snacking.
Equipment
- Saucepan (if boiling eggs)
- Mixing bowl
- Fork or potato masher
- Spoon or piping bag
Ingredients
- 6 large hard-boiled eggs
- 80 g (3 oz) smoked ham, finely chopped
- 25 g (¼ cup) sharp Cheddar cheese, finely grated
- 30 g (1 small) dill pickle (gherkin), very finely chopped (or 1 tbsp sweet pickle relish)
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard (or hot sauce if preferred)
- Salt and black pepper, to taste
- Optional: chopped green onions or fresh herbs, for garnish
Instructions
- If starting from raw eggs, place them in a saucepan, cover with water, bring to a boil, then turn off the heat and let sit covered for 10–12 minutes. Cool in ice water before peeling.
- Peel the eggs and slice them in half lengthwise.
- Carefully scoop out the yolks and place them in a bowl.
- Mash the yolks with a fork until smooth.
- Add chopped ham, grated cheese, chopped pickles, mayonnaise, mustard, and a little salt and pepper. Mix until creamy and well combined.
- Spoon or pipe the mixture back into the egg white halves.
- Garnish with additional ham, herbs, or green onions if desired.
- Chill until ready to serve.
Notes
The ultimate way to use up Easter leftovers—creamy, savory, and gone in seconds!
If you're staring at a fridge full of hard-boiled Easter eggs and leftover ham, we’ve got the perfect solution: Deviled Eggs with Ham and Cheese. This traditional Lithuanian appetizer transforms humble ingredients into a delicious, crowd-pleasing snack that’s always a hit at holiday feasts and family gatherings. 🐣🍖🧀🎉 A Lithuanian Classic: Deviled Eggs on the Festive Table
In Lithuania, no Easter or Christmas table is complete without a generous plate of stuffed eggs. Whether filled with smoked mackerel, tuna, or today’s delicious combo of ham and cheese, these bite-sized beauties are a staple of cold appetizer spreads. Growing up, I always made a beeline for the ones stuffed with ham and cheese. The creamy yolks, the salty bits of smoked ham, and the sharp bite of cheese—pure nostalgia and comfort food at its finest. 🥲❤️🛒 Ingredients You’ll Need
Here’s what you’ll need to make this savory Lithuanian snack:- 6 large hard-boiled eggs – peeled and halved
- 80g (3 oz) smoked ham, very finely chopped (Lithuanian hot-smoked ham is ideal, but roast ham or even bacon works!)
- 25g (¼ cup) sharp Cheddar cheese, finely grated
- 1 small dill pickle (gherkin) or 30g, very finely chopped (or sub in a spoonful of sweet pickle relish)
- 3 tbsp mayonnaise – for that creamy texture
- 1 tsp Dijon mustard – or a dash of hot sauce if you want a kick! 🌶
- Salt & black pepper – to taste (go light—ham is salty!)
👨🍳 How to Make Deviled Eggs with Ham and Cheese
🔪 Step 1: Hard-Boil Your Eggs (Skip if you’ve got leftovers!)
- Place eggs in a single layer in a saucepan and cover with water.
- Bring to a rolling boil.
- Turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer to ice water or rinse under cold water to cool completely.
🥄 Step 2: Make the Filling
- Peel your eggs and slice them in half lengthwise.
- Gently scoop out the yolks into a bowl.
- Mash yolks well with a fork until smooth.
- Add finely chopped ham, grated cheese, chopped gherkin, mayo, mustard, and season lightly. Mix until creamy and combined.
🎨 Step 3: Assemble and Decorate
- Using a spoon or piping bag, fill each egg white with the yolk mixture.
- Garnish with a few bits of ham, chopped green onion, or fresh herbs like dill or parsley 🌿.
🍽️ How to Serve Deviled Eggs (Lithuanian Style)
In Lithuanian homes, these eggs are part of a beautiful cold appetizer spread, served alongside:- 🥗 Balta Mišrainė (White Salad)
- 🐟 Kefir-Battered Fried Fish
- 🍠 Beetroot & Prune Salad
- 🍗 Chicken Roulade
🧊 Storage & Leftovers
Got extras? Store deviled eggs in an airtight container in the fridge for up to 3 days. ✨ Leftover Tip: If you have extra filling or eggs, mash everything together with more mayo to create a quick and tasty egg salad for sandwiches or toast!📋 Full Recipe Card
Ingredients:
- 6 hard-boiled eggs
- 80g (3 oz) smoked ham, finely chopped
- 25g (¼ cup) sharp Cheddar cheese, finely grated
- 30g (1 small) dill pickle, finely chopped
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions:
- If needed, boil and cool eggs.
- Peel, halve, and scoop out yolks into a bowl.
- Mash yolks; add ham, cheese, pickles, mayo, mustard, salt & pepper.
- Mix until creamy. Taste and adjust seasoning.
- Fill egg whites with the mixture using a spoon or piping bag.
- Garnish with extra ham or herbs. Chill until ready to serve.
