Now before you start throwing eggs at me: I know deviled eggs are about as predictable as the setting of the sun itself.

They are definitely a 70′s type of retro party food that you either love or hate, but c’mon people… it’s a kitschy classic! You need some of that in your life.

What’s keeping you? Break out your bell bottoms and the LSD. On second thoughts, just break out the bell bottoms and skip the LSD. I got a bit carried away there.

These aren’t just your average deviled eggs, though. I filled with them with a ham & egg mousse that I made with a reduced white wine and topped them with crunchy green asparagus tops.

How’s that for a party mood?

Ingredients:

10 hardboiled eggs (large)
3/4 cup of dry white wine
1/4 tsp grainy mustard
4 oz deli ham
2 tbsp sour cream
2 tbsp Hellmann’s
1/2 tsp salt
black pepper
thin green asparagus spears
 

Directions:

I bought an electric egg cooker. Laugh at me all you like, they come out perfect every single time!

If you boil your eggs in a pan, there are several ways to go about it. My preferred method is the opposite of everyone else’s. I bring a pot of water to a boil and then I add the eggs with a spoon. Boil for 10 minutes, turn off heat and let your eggs sit there for another 5 minutes before replacing the hot water with cold water.

Combine the mustard with the white wine. This is enough mustard to give a little kick but not nearly enough to be overpowering.

Bring it to a boil and simmer the wine for 7 to 8 minutes. Until it’s has been reduced to 4 tbsp. Let it cool off a bit.

In a food processor you combine the ham and wine and blitz.

Use a sharp knife and slice each egg in half.

Scoop out the yolks and add them to a mixer bowl. Mash them with a fork.

Add salt, pepper, sour cream and minced ham.

Mix it up. It will still be thick but at least now we know how much mayo to add to make it creamy without it being too soupy.

Mine needed 2 tbsp Hellmann’s for it to be the perfect consistency. Mix a little more.

These were the really thin asparagus. Blanche them in salted water for 2 minutes and run them under cold water to stop the cooking process.

 
Cut each asparagus in 2 or 3 parts. You can also just use the spears and finely chop the rest and add some of it to the ham mousse if you like. Or you can use it to make another batch where you replace the ham with pureed asparagus and garnish with thin rolls of ham.
 

Fill a pastry bag with the ham & egg mousse and pipe (or spoon) it into your egg halves.

 
Garnish the eggs with the asparagus.
 

Now these will put a nice spin on your holiday grubbing.

Recipe seriously adapted from an ancient, not to mention cheap, party snack recipe booklet.