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© Meredith Corporation. All rights reserved. Used with permission.
(24 egg halves)
Place eggs in a single layer in an extra-large saucepan or Dutch oven (do not stack eggs). Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. (If you have extra-large eggs, let them stand in the boiled water for 18 minutes.)
Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
Halve hard-boiled eggs lengthwise and remove yolks. Set whites aside. Place yolks in a food processor. Add mayonnaise (or salad dressing), sour cream and mustard. Cover and process until smooth. (Or place yolks, mayonnaise (or salad dressing), sour cream and mustard in a medium mixing bowl and beat with an electric mixer on medium speed until smooth.) Stir in ham and finely chopped green onion. Season to taste with salt and pepper.
Stuff egg white halves with yolk mixture. Cover and chill until serving time. Garnish with sliced green onion and thyme sprigs.