Bedeviled Ham and Eggs

Bedeviled Ham and Eggs

I think it was about a year ago that I first had this dish.  Whenever we come up north to visit my husband’s family, we always joke that we’re going to the resort, or the bed and breakfast, or some other vacation get-away.  From the moment we turn down the half-mile of tree-covered road ~ sometimes snow-covered, dripping with fresh rain, or painted with golden rays of sun ~ it’s like we’re entering a separate little universe, where the pace is slower, even in the midst of large family gatherings with boisterous noise and fun. 

Often, we get the call or email before we arrive to put in requests for favorite meals or snacks.  This week, before the whole crew arrived, I literally jumped for joy when I saw the makings of this breakfast dish!  Admittedly it is fairly time-intensive, but oh, so worth it!  Thanks, Mom!! 

6 hard-boiled eggs
1/4 cup butter, melted
1/2 teaspoon white wine vinegar
1 teaspoon sugar
1/4 teaspoon dry mustard
1 2.5oz can deviled or “potted” ham
3 tablespoons finely chopped chives
6 English muffins or toast points, toasted
Roma tomato slices
parsley and/or basil

6 tablespoons butter or margarine
6 tablespoons flour
3 cups milk
1 teaspoon chicken bouillon granules
1/4 teaspoon dried dill

  • Peel and cut the hard-boiled eggs in half.  Remove yolks and mix with melted butter, vinegar, sugar, mustard, ham and chives.  Blend until smooth.
  • Stuff the yolk mixture into the whites as for deviled eggs.  Arranged on a greased pie plate.  (Note: Eggs can be covered tightly and refrigerated overnight at this point).
  • For Sauce: Melt the butter in a saucepan.  Whisk in the flour to form a paste, and cook for 1 to 2 minutes.  Slowly whisk in the milk and bouillon granules.
  • Cook over low heat until bubbly and thick.  Stir in the dill.
  • Heat stuffed eggs in a preheated oven at 350 degrees for 10 minutes.
  • Toast muffin halves.  Place a tablespoon or so of sauce on the muffin.  Place an egg half on sauce, then top it with more sauce.  Garnish with tomato slices and/or parsley or basil.

Makes 6 servings

This recipe comes from the Wake Up & Smell the Coffeecookbook.  This recipe in particular is from the Morningside Bed & Breakfast in Frankfort, MI.