Appetizers/Starters, Breakfast/Brunch, Dinner, Lunch, Savory Snacks

“Green Eggs and Ham” Deviled Eggs (Sam I am)

So what to do when you’ve colored about a million hard boiled eggs for Easter and then realize that you are really rather bored of just eating eggs as is? You make Deviled Eggs, of course! Green Eggs and Ham… paying homage to Dr. Seuss.

6-8 hard-cooked eggs, peeled and cut vertically
4 tablespoons mayonnaise
1 teaspoon dijon mustard
3 tablespoons pesto (store bought works)
2 tablespoon chopped fresh mixed herbs (I used basil and parsley)
salt and pepper to taste
1/2 smoked dried ham, such as prosciutto or serrano (reserve 1-2 tablespoons to garnish), Very finely diced
parsley to garnish (optional)

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard and pesto and mix thoroughly. Mix chopped herbs and diced ham. Taste for seasoning before adding salt and pepper as needed. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture. Garnish with the reserved ham and additional parsley.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.



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