I think deviled ham is an acquired taste.
To start it is very salty. It is also kind of mushy.
I opted not to use the egg. If you have followed my blog at all, you will know I am not a fan of eggs. I am not sure what it would have added anyway. Maybe a little texture, but to be honest, hard boiled eggs don’t have that much texture.
The mustard gives the dip a very mustard flavor. It is kind of like a ham sandwich drenched in mustard that has been blended into a soup.
So I am not sure I would make it again. My husband seemed to like it okay.
DEVILED HAM DIP
4 1/2 Ounces Deviled Ham
1/3 Cup Mayonnaise
1/3 Cup Sour Cream
1 Egg, Hard Cooked, Chopped (Optional)
1 Tablespoon Chopped Parsley
1 1/2 Teaspoons Dijon Mustard
1/2 Teaspoon Curry Powder
Dash Hot Pepper
In a small bowl combine ham, mayonnaise, sour cream, egg, parsley, mustard, curry powder and pepper sauce. Chill.
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