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Hammond Eggs

Devilled ham gives these eggs a country flavour.


6 hard-boiled eggs
50 to 60 g devilled ham
4 tsp Dijon mustard
3 tbsp mayonnaise
¼ tsp salt


1. Slice the eggs in half and carefully remove the yolks into a mixing bowl.

2. Mash the yolks with a fork. Stir in the ham, mustard, mayonnaise and salt and mix until creamy.

3. Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for colour.

Yield:- 12 halves, each with 1 gram of carbohydrate, a trace of fibre and 4 grams of protein.

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