Go Back

Mississippi Sin Deviled Eggs

Mississippi sin deviled eggs are rich, creamy, and loaded with cheddar, ham, and tangy Worcestershire heat. The filling is piped spoon-full into halved whites for a hearty, Southern-style bite with a smooth yolk base.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Boil and chill
  1. Place large eggs in a pot, cover with cold water, and bring to a boil (100°C) — cover, remove from heat, and let stand 12 minutes, watching for steady boiling before removing from heat.
  2. Chill in an ice bath for 10 minutes until the eggs are fully cooled, then peel and halve lengthwise, keeping halves intact for filling.
Make the filling
  1. Mash the yolks with sour cream, cream cheese, mayonnaise, Worcestershire sauce, hot sauce, and salt until smooth and thick with no large lumps, using a firm mash motion for a cohesive filling.
  2. Fold in cheddar, most of the cooked ham, and most of the green onions, stopping when evenly distributed and the mixture looks creamy and speckled.
Fill and finish
  1. Spoon the filling generously into the egg whites so each half is heaped and level, letting filling reach the edges for a rounded top.
  2. Top with remaining cooked ham and remaining green onions for contrast, finishing with a visible topping layer on every egg half.

Notes

For the cleanest filling, cool the eggs fully in the ice bath before peeling so the yolks stay firm. Store assembled deviled eggs in the refrigerator up to 3 days in a covered container; for best texture, don’t freeze. For a lower-fat option, swap mayonnaise and cream cheese for reduced-fat versions while keeping the Worcestershire, hot sauce, and cheddar the same for flavor balance.