Whip Up Your Weekend: Country Ham and Chow Chow Deviled Eggs

Whip Up Your Weekend: Country Ham and Chow Chow Deviled Eggs, (Sydney Glenn/WPDE)

Are you wondering what to do with all those left over hard boiled eggs from Easter? Chef Geoff whips up Country Ham and Chow Chow Deviled Eggs.


  • 6 hard boiled eggs cooled and cut in half
  • 1.5 oz whipped cream cheese
  • 1 TB mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp sliced chive
  • 3 oz finely shredded sharp cheddar
  • 2 TB chow chow
  • 2 oz Bentons Country Ham thinly sliced and cut into strips


  • Remove yolks from middle of eggs and place in bowl
  • In the same small bowl, thoroughly combine the cream cheese and the yolks till smooth.
  • Add the Mayo, Dijon, 1/4 tsp of the chive, chow chow, and the cheddar cheese
  • Mix and adjust seasoning with salt and pepper to taste.
  • Pipe a generous portion of filling into the egg white halves and garnish with country ham and chives

Makes 12 pieces.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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