Just when you thought deviled ham couldn’t get any more delicious, we’ve rounded up 32 mouthwatering twists on this classic comfort food. From quick weeknight dinners to show-stopping party appetizers, these creative recipes will inspire your inner chef and delight every palate. Get ready to discover new favorites that make this humble ingredient shine—your taste buds are in for a treat!
Classic Deviled Ham Spread
Remember those holiday leftovers? This classic spread transforms them into a creamy, savory delight perfect for crackers or sandwiches. Ready in minutes, it’s a crowd-pleaser for any gathering.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the base:
– 2 cups finely chopped cooked ham
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– For seasoning:
– 1 tbsp sweet pickle relish
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/8 tsp cayenne pepper
Instructions
1. Place 2 cups finely chopped cooked ham in a medium mixing bowl.
2. Add 1/2 cup mayonnaise and 2 tbsp Dijon mustard to the bowl.
3. Stir the mixture until all ingredients are evenly combined.
4. Mix in 1 tbsp sweet pickle relish, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper.
5. Taste the spread and adjust seasoning if needed, adding more cayenne for extra heat.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled on crackers, bread, or vegetable sticks.
Just creamy enough to spread smoothly, with a tangy kick from mustard and relish. For a creative twist, pipe it into endive leaves or hollowed cherry tomatoes for elegant appetizers.
Spicy Jalapeño Deviled Ham Dip
Ready to spice up your holiday spread? This Spicy Jalapeño Deviled Ham Dip delivers bold flavor with minimal effort. It’s perfect for last-minute gatherings or a satisfying snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the base: 2 cups finely chopped cooked ham, 8 oz softened cream cheese, 1/2 cup mayonnaise
– For the spice mix: 1/4 cup finely chopped pickled jalapeños, 2 tbsp jalapeño brine, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper
– For garnish: 2 tbsp chopped fresh chives
Instructions
1. Place the softened cream cheese in a large mixing bowl.
2. Using a hand mixer on medium speed, beat the cream cheese for 1 minute until smooth and creamy.
3. Add the mayonnaise to the bowl and beat for 30 seconds until fully combined.
4. Fold in the finely chopped ham with a spatula until evenly distributed.
5. Stir in the pickled jalapeños, jalapeño brine, smoked paprika, garlic powder, and cayenne pepper.
6. Mix all ingredients thoroughly for 2 minutes until the dip is uniform in color and texture.
7. Transfer the dip to a serving bowl using the spatula.
8. Sprinkle the chopped fresh chives evenly over the top of the dip.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
10. Serve chilled with crackers, vegetable sticks, or toasted baguette slices.
Very creamy with a satisfying chunky texture from the ham, this dip packs a smoky heat that builds gradually. The tangy jalapeño brine cuts through the richness beautifully. Try it as a sandwich spread or stuffed into mini peppers for an elegant appetizer.
Deviled Ham and Cheese Stuffed Peppers
Ready for a holiday twist on classic flavors? These Deviled Ham and Cheese Stuffed Peppers combine savory ham, creamy cheese, and a hint of spice in a colorful bell pepper vessel. They’re perfect for a festive appetizer or a quick, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the peppers:
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
For the filling:
– 1 cup cooked ham, finely chopped
– 1 cup shredded cheddar cheese
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper
Instructions
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Slice the bell peppers in half lengthwise. Remove the seeds and membranes.
3. Brush the inside of each pepper half with olive oil. Place them cut-side up on the baking sheet.
4. In a medium bowl, combine the chopped ham, shredded cheddar cheese, mayonnaise, Dijon mustard, paprika, and cayenne pepper. Tip: For a smoother filling, mix until just combined to avoid overworking.
5. Season the mixture with salt and black pepper to taste.
6. Spoon the filling evenly into each pepper half, mounding it slightly. Tip: Pack the filling firmly to prevent it from drying out during baking.
7. Bake at 375°F for 20-25 minutes, or until the peppers are tender and the filling is golden brown on top. Tip: Check at 20 minutes; the peppers should be soft but still hold their shape.
8. Remove from the oven and let cool for 5 minutes before serving.
Grab these peppers while they’re warm for a delightful contrast of creamy, spicy filling and tender-crisp pepper shells. The melted cheese binds everything with a rich, savory flavor that pairs well with a simple green salad. For a creative twist, top with fresh herbs like parsley or chives just before serving.
Savory Deviled Ham Omelette
Holiday leftovers or a quick brunch, this savory deviled ham omelette transforms simple ingredients into a satisfying meal. It’s a clever way to use up ham with a spicy, creamy twist that cooks in minutes. Perfect for a hearty breakfast or a light dinner any day of the week.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
For the filling:
– 1/2 cup finely chopped cooked ham
– 2 tbsp mayonnaise
– 1 tsp Dijon mustard
– 1/8 tsp cayenne pepper
For the omelette:
– 2 large eggs
– 1 tbsp unsalted butter
– 1 tbsp water
– 1/8 tsp salt
– 1/8 tsp black pepper
Instructions
1. In a small bowl, combine 1/2 cup chopped ham, 2 tbsp mayonnaise, 1 tsp Dijon mustard, and 1/8 tsp cayenne pepper. Mix until fully incorporated. Set aside.
2. Crack 2 large eggs into a separate bowl. Add 1 tbsp water, 1/8 tsp salt, and 1/8 tsp black pepper. Whisk vigorously for 30 seconds until frothy and well-blended.
3. Heat a 8-inch nonstick skillet over medium heat for 1 minute. Add 1 tbsp unsalted butter and swirl to coat the pan evenly.
4. Pour the egg mixture into the skillet. Let it cook undisturbed for 30 seconds until the edges begin to set.
5. Using a spatula, gently push the cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Repeat until the top is mostly set but still slightly wet, about 1-2 minutes.
6. Spoon the ham filling onto one half of the omelette. Tip: Spread it evenly, leaving a 1/2-inch border to prevent spillage.
7. Carefully fold the empty half of the omelette over the filling with the spatula. Cook for 30 seconds to warm the filling through.
8. Slide the omelette onto a plate. Tip: Let it rest for 1 minute before serving to allow the filling to set slightly.
9. Serve immediately. Tip: For extra flavor, garnish with a sprinkle of chopped chives or a dash of hot sauce if desired.
Just cooked, the omelette is fluffy and tender with a rich, creamy ham center that packs a subtle heat from the cayenne. The deviled ham adds a tangy depth that contrasts beautifully with the mild eggs. Try it with a side of toast or a fresh green salad for a complete, comforting meal.
Deviled Ham Pâté with Herbs
Luscious yet humble, this deviled ham pâté transforms leftover holiday ham into a creamy, savory spread. It’s perfect for last-minute entertaining or a quick, satisfying snack. The blend of fresh herbs and a hint of spice makes it irresistibly flavorful.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the pâté base:
– 1 pound cooked ham, cut into 1-inch chunks
– 8 ounces cream cheese, softened to room temperature
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1/2 teaspoon hot sauce (such as Tabasco)
For the herbs and seasoning:
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh chives, finely chopped
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Place the ham chunks in a food processor. 2. Pulse the ham for 10-15 seconds until it is finely chopped but not pureed. 3. Add the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce to the food processor. 4. Process the mixture on high speed for 30-45 seconds until completely smooth and well combined. 5. Scrape down the sides of the food processor bowl with a spatula to ensure even mixing. 6. Add the chopped parsley, chives, thyme leaves, black pepper, and kosher salt to the processor. 7. Pulse the mixture 5-7 times just until the herbs are evenly distributed. 8. Transfer the pâté to a serving bowl or an airtight container. 9. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the pâté. 10. Refrigerate the pâté for at least 2 hours, or ideally overnight, to allow the flavors to meld.
Rich and creamy with a subtle kick, this pâté has a spreadable texture that holds its shape. The fresh herbs provide a bright, aromatic contrast to the savory ham. Serve it chilled on crackers, crusty bread, or as a filling for celery sticks for an easy appetizer.
Gourmet Deviled Ham Tart
Perfect for holiday gatherings or a sophisticated appetizer, this Gourmet Deviled Ham Tart transforms classic flavors into an elegant, shareable dish. It features a flaky crust filled with a savory, spiced ham mixture, baked until golden and served warm.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 tsp salt
– 3 tbsp ice water
For the filling:
– 1 cup cooked ham, finely chopped
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/4 cup green onions, thinly sliced
– 2 hard-boiled eggs, chopped
Instructions
1. Preheat oven to 375°F. 2. In a food processor, pulse flour, cold butter, and salt until mixture resembles coarse crumbs. 3. Add ice water one tablespoon at a time, pulsing until dough just comes together. Tip: Overworking the dough can make it tough. 4. Press dough into a 9-inch tart pan, covering bottom and sides evenly. 5. Prick crust all over with a fork. 6. Bake crust at 375°F for 10 minutes, until lightly golden. 7. While crust bakes, combine ham, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and cayenne pepper in a bowl. 8. Fold in green onions and hard-boiled eggs until evenly mixed. 9. Remove crust from oven and spread filling evenly into the warm crust. Tip: A warm crust helps the filling set quickly. 10. Bake tart at 375°F for 15 minutes, until filling is bubbly and edges are golden brown. 11. Let tart cool for 5 minutes before slicing. Tip: Cooling slightly makes slicing cleaner and easier.
This tart offers a creamy, savory filling with a crisp, buttery crust that holds up well to slicing. The smoky paprika and cayenne add a subtle kick, balancing the richness of the ham and eggs. Serve it warm as an appetizer with a side of pickled vegetables or atop a bed of arugula for a light lunch.
Deviled Ham and Pickle Tea Sandwiches
Mixing savory ham with tangy pickles creates a classic tea sandwich filling that’s both nostalgic and easy to assemble. These deviled ham and pickle tea sandwiches are perfect for gatherings, offering a creamy, zesty bite in every small, crustless piece. Prepare them ahead for effortless entertaining.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the filling:
– 1 cup finely chopped cooked ham (about 6 ounces)
– 1/4 cup finely chopped dill pickles
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/2 teaspoon paprika
– 1/8 teaspoon cayenne pepper
For assembly:
– 12 slices soft white sandwich bread
– 2 tablespoons unsalted butter, softened
Instructions
1. Place the finely chopped ham and dill pickles in a medium mixing bowl.
2. Add the mayonnaise, Dijon mustard, paprika, and cayenne pepper to the bowl.
3. Stir all ingredients together until fully combined and creamy. Tip: For a smoother texture, pulse the ham briefly in a food processor before mixing.
4. Lay out the 12 slices of soft white sandwich bread on a clean work surface.
5. Spread the softened unsalted butter evenly on one side of each bread slice. Tip: Soften butter at room temperature for 15 minutes to make spreading easier without tearing the bread.
6. Divide the ham and pickle filling evenly among 6 of the buttered bread slices, spreading it to the edges.
7. Top each filled slice with a remaining buttered bread slice, buttered side down, to form sandwiches.
8. Trim the crusts from each sandwich using a sharp knife. Tip: Use a serrated knife for clean cuts and press down firmly to avoid squishing the filling.
9. Cut each sandwich diagonally into 4 small triangles.
10. Arrange the tea sandwiches on a serving platter.
Serve these sandwiches immediately for the best texture, with the bread staying soft and the filling creamy. Their flavor balances salty ham, tangy pickles, and a subtle spicy kick from the cayenne. For a creative twist, garnish with extra paprika or serve alongside a crisp green salad.
Creamy Deviled Ham Pasta Salad
Holiday gatherings demand dishes that are both comforting and effortless. This creamy deviled ham pasta salad delivers rich flavor with minimal fuss, perfect for potlucks or quick weeknight dinners. It combines savory ham, tender pasta, and a tangy dressing in one satisfying bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the pasta:
– 12 oz elbow macaroni
– 1 tbsp salt
For the dressing:
– 1 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
For the salad:
– 8 oz cooked ham, diced into 1/2-inch cubes
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt and 12 oz elbow macaroni to the boiling water.
3. Cook the pasta for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process.
5. Shake the colander vigorously to remove excess water, then transfer the pasta to a large mixing bowl.
6. In a medium bowl, whisk together 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper until fully combined.
7. Pour the dressing over the cooled pasta in the large mixing bowl.
8. Add 8 oz diced ham, 1/2 cup chopped celery, 1/4 cup chopped red onion, and 2 tbsp chopped parsley to the bowl.
9. Use a large spatula to gently fold all ingredients together until evenly coated with dressing, taking care not to break the pasta.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
11. Before serving, give the salad a final stir and adjust seasoning if necessary.
The chilled salad offers a creamy texture with pops of savory ham and crisp celery. The smoked paprika and cayenne provide a subtle warmth that balances the tangy dressing. Serve it in lettuce cups for a lighter presentation or alongside grilled vegetables for a complete meal.
Deviled Ham Breakfast Hash
Crack open a can of deviled ham for a savory twist on classic breakfast hash. This hearty dish combines crispy potatoes, spicy ham, and perfectly cooked eggs in one skillet. It’s a satisfying, protein-packed meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the hash base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 2 large russet potatoes, peeled and cut into 1/2-inch cubes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the ham and eggs:
– 1 (4.25 oz) can deviled ham spread
– 4 large eggs
– 1/4 cup shredded cheddar cheese
– 2 green onions, thinly sliced
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, 3-4 minutes, stirring occasionally.
3. Add potato cubes, salt, and pepper. Spread into an even layer.
4. Cook potatoes undisturbed for 5 minutes to develop a golden crust on the bottom.
5. Flip potatoes with a spatula and cook another 5 minutes until tender and crispy on all sides.
6. Reduce heat to medium. Make 4 wells in the hash using the back of a spoon.
7. Spoon deviled ham spread evenly into each well.
8. Crack one egg into each well, being careful not to break the yolks.
9. Cover skillet and cook 4-5 minutes until egg whites are set but yolks remain runny.
10. Sprinkle shredded cheddar cheese over the entire skillet.
11. Cover again for 1 minute until cheese melts.
12. Remove from heat and garnish with sliced green onions.
Perfectly cooked eggs with runny yolks mingle with the spicy, savory ham spread. The crispy potato cubes provide satisfying texture against the creamy components. Serve directly from the skillet with hot sauce or atop buttered toast for a complete breakfast.
Zesty Deviled Ham Pinwheels
Deviled ham pinwheels deliver a punchy, savory bite perfect for holiday gatherings or quick appetizers. They combine smoky ham spread with creamy cheese in a flaky tortilla roll, sliced into colorful spirals.
Serving: 24 pinwheels | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the deviled ham spread:
– 8 oz cooked ham, finely chopped
– 4 oz cream cheese, softened to room temperature
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 1 tsp hot sauce (like Tabasco)
– 1/4 tsp garlic powder
For assembly:
– 4 large flour tortillas (10-inch diameter)
– 1/2 cup shredded cheddar cheese
– 1/4 cup finely chopped green onions
– 1/4 cup finely chopped red bell pepper
Instructions
1. Place the chopped ham, softened cream cheese, mayonnaise, Dijon mustard, hot sauce, and garlic powder in a medium bowl.
2. Use a fork or hand mixer to combine all ingredients until fully incorporated and spreadable, about 2 minutes. Tip: Softening the cream cheese prevents lumps in the spread.
3. Lay one flour tortilla flat on a clean work surface.
4. Spread 1/4 of the deviled ham mixture evenly over the entire tortilla, leaving a 1/2-inch border at the top edge.
5. Sprinkle 2 tablespoons of shredded cheddar cheese, 1 tablespoon of chopped green onions, and 1 tablespoon of chopped red bell pepper evenly over the ham spread.
6. Starting from the bottom edge, tightly roll the tortilla into a log, pressing gently as you go. Tip: Roll tightly to prevent filling from spilling when slicing.
7. Wrap the rolled tortilla log tightly in plastic wrap.
8. Repeat steps 3–7 with the remaining three tortillas and filling ingredients.
9. Place all four wrapped logs on a tray and refrigerate for at least 1 hour, or until firm. Tip: Chilling firms the spread for cleaner, neater slices.
10. Unwrap one log and place it on a cutting board.
11. Using a sharp serrated knife, trim off the uneven ends (about 1/2 inch each).
12. Slice the remaining log into 1/2-inch thick rounds, wiping the knife clean between cuts for sharp edges.
13. Arrange the pinwheel slices on a serving platter.
14. Repeat the slicing and arranging process with the remaining three wrapped logs.
Zesty pinwheels offer a creamy, tangy interior with a slight kick from the hot sauce, contrasted by the soft, chewy tortilla. The colorful vegetable specks make them visually appealing on a platter. For a festive twist, serve them alongside a bowl of spicy ranch dip or arrange them in a spiral pattern on a large board.
Deviled Ham and Shrimp Canapés
Whip up these elegant yet easy appetizers that combine savory ham with succulent shrimp. They’re perfect for holiday gatherings or cocktail parties. The creamy filling and crisp toast create a satisfying bite every time.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the canapés:
– 24 slices of white sandwich bread
– 2 tbsp unsalted butter, melted
For the filling:
– 8 oz cooked ham, finely chopped
– 8 oz cooked shrimp, peeled, deveined, and finely chopped
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp fresh lemon juice
– 1/4 tsp cayenne pepper
– 1/4 tsp salt
– 1/4 tsp black pepper
For garnish:
– 2 tbsp fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F.
2. Use a 2-inch round cookie cutter to cut circles from each bread slice.
3. Brush both sides of each bread circle lightly with melted butter.
4. Arrange the bread circles in a single layer on a baking sheet.
5. Bake for 8-10 minutes, or until golden brown and crisp. Tip: Rotate the baking sheet halfway through for even browning.
6. Remove the toast rounds from the oven and let them cool completely on a wire rack.
7. In a medium bowl, combine the chopped ham, chopped shrimp, mayonnaise, Dijon mustard, lemon juice, cayenne pepper, salt, and black pepper.
8. Mix thoroughly until all ingredients are evenly incorporated. Tip: Chill the mixture for 15 minutes if it feels too soft to pipe.
9. Spoon the filling into a piping bag fitted with a large star tip.
10. Pipe a generous swirl of the filling onto each cooled toast round. Tip: For a neater presentation, pipe just before serving to prevent sogginess.
11. Garnish each canapé with a sprinkle of fresh chives.
Serve immediately. These canapés offer a delightful contrast between the crisp toast and the creamy, savory filling. The ham provides a salty depth, while the shrimp adds a sweet, briny note. For a festive touch, arrange them on a platter with lemon wedges and extra shrimp for garnish.
Southern Style Deviled Ham Biscuit Bites
Perfect for holiday gatherings or game-day spreads, these Southern Style Deviled Ham Biscuit Bites deliver bold flavor in a single bite. They combine flaky biscuits with a zesty, creamy ham filling for a crowd-pleasing appetizer.
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the biscuits:
- 1 (16.3 oz) can refrigerated buttermilk biscuit dough
- 1 tbsp unsalted butter, melted
For the deviled ham filling:
- 8 oz cooked ham, finely chopped
- 1/2 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt to taste
For garnish:
- Fresh parsley, chopped
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Separate the biscuit dough into 8 rounds and cut each round into 3 equal wedges.
- Place the biscuit wedges on the prepared baking sheet, spacing them 1 inch apart.
- Brush the tops of the biscuit wedges lightly with the melted butter.
- Bake the biscuits for 10–12 minutes, or until they are golden brown and fully puffed.
- Transfer the baked biscuits to a wire rack and let them cool completely to room temperature.
- While the biscuits cool, combine the chopped ham, mayonnaise, sweet pickle relish, yellow mustard, smoked paprika, and cayenne pepper in a medium bowl.
- Mix the filling ingredients thoroughly until well combined and creamy.
- Taste the filling and add salt if needed, remembering the ham already adds saltiness.
- Once the biscuits are cool, use a small knife to slice each wedge horizontally, creating a top and bottom half.
- Spoon about 1 teaspoon of the deviled ham filling onto the bottom half of each biscuit wedge.
- Place the top half of the biscuit wedge over the filling to form a small sandwich.
- Garnish each bite with a sprinkle of chopped fresh parsley before serving.
Now, these bites offer a satisfying contrast between the flaky, buttery biscuit and the tangy, slightly spicy ham filling. For a creative twist, serve them alongside a small bowl of extra deviled ham filling for dipping, or arrange them on a platter with pickled vegetables to cut through the richness.
Deviled Ham Stuffed Mushrooms
Gather your ingredients for these savory bites that transform simple mushrooms into a rich, flavorful appetizer. They’re perfect for holiday gatherings or casual get-togethers, offering a satisfying blend of textures and a punch of umami. The deviled ham filling adds a unique, zesty twist to the classic stuffed mushroom.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the mushrooms:
– 24 large white button mushrooms (about 1.5 lbs)
– 2 tbsp olive oil
For the deviled ham filling:
– 8 oz cooked ham, finely chopped
– 4 oz cream cheese, softened to room temperature
– 1/4 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp sweet pickle relish
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/8 tsp cayenne pepper
– 1/4 cup shredded sharp cheddar cheese
For garnish:
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Clean the 24 large white button mushrooms by wiping them with a damp paper towel. Twist and pull the stems to remove them completely.
3. Finely chop the removed mushroom stems and set them aside for the filling.
4. Place the mushroom caps on the prepared baking sheet. Brush the inside and outside of each cap lightly with the 2 tbsp of olive oil.
5. Bake the mushroom caps for 8 minutes at 375°F to release excess moisture and soften them slightly. Remove from the oven and let cool for 5 minutes. Tip: Pre-baking prevents soggy mushrooms.
6. While the caps cool, make the filling. In a medium bowl, combine the 8 oz of finely chopped cooked ham, the chopped mushroom stems, 4 oz of softened cream cheese, 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp sweet pickle relish, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/8 tsp cayenne pepper. Mix thoroughly until well combined.
7. Spoon the deviled ham filling generously into each pre-baked mushroom cap, mounding it slightly.
8. Sprinkle the top of each filled mushroom with the 1/4 cup of shredded sharp cheddar cheese.
9. Bake the stuffed mushrooms at 375°F for 12-15 minutes, or until the cheese is melted and bubbly and the filling is heated through. Tip: For a golden top, broil for the final 1-2 minutes, watching closely to prevent burning.
10. Remove the baking sheet from the oven and let the mushrooms cool for 2-3 minutes. Tip: Letting them rest makes them easier to handle and allows flavors to settle.
11. Garnish the warm stuffed mushrooms with the 2 tbsp of chopped fresh parsley before serving.
Perfectly balanced, these mushrooms offer a tender bite with a creamy, savory, and slightly spicy filling. The melted cheddar adds a gooey texture that contrasts the meaty ham. Serve them warm on a platter for a crowd-pleasing appetizer, or pair them with a crisp green salad for a light lunch.
Conclusion
Looking for a delicious twist on a classic? These 32 deviled ham recipes offer endless inspiration for easy, crowd-pleasing meals. From simple spreads to creative appetizers, there’s something for every occasion. We’d love to hear which one becomes your new favorite—leave a comment below and don’t forget to share this roundup on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
