“Deviled” Jammy Eggs with Ham, Gruyere, and Hot “Dijonnaisse”
Sam Muller
PUBLISHED April 1, 2026
If you’re a fan of classic jambon-fromage sandwiches, these eggs are for you. They’re also reminiscent of croque monsieurs and madames, with cheesy toasted panko that adds a great crunch. What’s less French is Colman’s Hot English Mustard, which I prefer to use for this recipe (I love it for its kick), but your favorite Dijon would be a great alternative. You can also use smoked gruyere or crisp up your ham if you prefer deeper flavors, and if sprinkling each egg with a little piment d’espellete is of interest, feel free. There’s a lot of room for playing around with plating, too—have fun with it.
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