loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.

                                                                  Ingredients
                                                                  • Yes No 12 egg
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1/8 oz gelatin
                                                                  • Yes No 1/2 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp flour
                                                                  • Yes No 3/4 tsp dijon mustard
                                                                  • Yes No 1/2 tsp sherry
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No chervil leaves
                                                                  • Boil eggs until hard-cooked; chill in ice water. Peel eggs and halve lengthwise; separate yolks and whites and chill both.
                                                                  • In a small bowl, combine 1/4 cup of the chicken broth with gelatin; let rest for 10minutes.
                                                                  • Meanwhile, melt butter in a 1-qt. saucepan over medium-high heat. Whisk in flour to make a paste. Whisk in remaining 1/4 cup of chicken broth; cook until mixture thickens, 1–2 minutes. Remove pan from heat; whisk in reserved gelatin mixture, Dijon mustard, and sherry to make a sauce.
                                                                  • In the bowl of a food processor, finely chop ham; add sauce, reserved yolks, paprika, cayenne, and pepper to taste. Purée until smooth; scrape mousse through a fine sieve into a large bowl and discard solids.
                                                                  • In a medium bowl, whip heavy cream to soft peaks. Fold cream into mousse; chill. Spoon mousse into a pastry bag fitted with a star tip; pipe into reserved egg whites and garnish with chervil leaves.
                                                                  • SERVES 6
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!