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Mississippi Sin Deviled Eggs

Mississippi sin deviled eggs with a creamy cheddar-and-ham filling and classic deviled-egg technique. Boiled eggs are chilled, peeled, and filled generously for a hearty Southern snack with a tangy kick from Worcestershire and hot sauce.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
dairy and seasonings
  • 0.25 cup sour cream
  • 2 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 0.5 cup shredded sharp cheddar
  • 0.25 tsp hot sauce
  • 0.125 tsp salt
  • 0.5 tsp Worcestershire sauce
ham and aromatics
  • 0.33 cup cooked ham, finely diced
  • 2 green onions, thinly sliced

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes, then peel and halve lengthwise.
Make the filling
  1. Mash the yolks with sour cream, cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth and thick.
  2. Fold in the cheddar, most of the ham, and most of the green onions, reserving some for topping.
Fill and finish
  1. Spoon the filling generously into the egg whites, mounding slightly for a filled look.
  2. Top with the remaining diced ham and green onions to finish.

Notes

For the cleanest filling texture, mash the yolks thoroughly before adding cheddar so the mixture stays cohesive. Store assembled deviled eggs in the refrigerator up to 3 days; the filling can also be made a day ahead. Freezing is not recommended for best egg texture. If you want a lighter option, swap light sour cream and light cream cheese for a similar tang with less fat.