Deviled Green Eggs and Ham will make your inner child very happy.
Today’s recipe is inspired by one of my all-time favorite books “Green Eggs & Ham” by Dr. Seuss. I love Sam-I-am’s persistence in getting his friend to taste something so different and odd. “They are so good, so good, you see!”
“You do not like them.
So you say.
Try them! Try them!
And you may.
Try them and you may, I say.”
And in the end… Sam-I-am’s friend was grateful for having tried them.
“I do so like
green eggs and ham!
Inspired by this book and its’ motivating lesson, I am revisiting foods that I thought I didn’t like to give them a second chance. I challenge you to do the same. (And maybe someday you will thank me as well!)
Today’s recipe: Deviled Green Eggs and Ham
I didn’t care for deviled eggs because I don’t like mayonnaise. By replacing the mayo with the Crème Fraiche, and adding something green, these are now a favorite. (Next on list… liking mayonnaise!)
To make the egg yolks green simply add pesto. You can use store bought or make your own. I used a kale pesto recipe from Shockingly Delicious. If you can’t find crème fraîche in your store, make your own. Click here for simple directions.
Deviled Green Eggs and Ham
- 1 slice of Prosciutto baked until crisp - optional
- 4 eggs
- 2 tablespoons crème fraîche
- 1-1/2 tablespoons pesto I used kale pesto
- Kosher salt
- Freshly ground black pepper
- Cayenne pepper
Preheat the oven to 375F.
Place a wire cooling rack on a baking sheet and lay the prosciutto on top. Bake until it is crisp, 9-11 minutes. Be sure to keep an eye on it so the prosciutto doesn't burn. Remove from oven and allow to cool. Break up into small pieces. Reserve 8 small pieces for garnish.
Place the eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook for 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche and pesto and continue mashing until smooth. Add ¾ of the prosciutto pieces and mix in. Season to taste with salt, pepper and cayenne.
Pipe or spoon equal amounts of the egg mixture into the hollows of the egg whites.
When ready to serve, garnish with reserved prosciutto pieces
Here is a fun video reminder of Green Eggs & Ham
My love of Dr. Seuss also inspired creating a children’s book.
Check that out here.
“If you never did you should.
These things are fun, and fun is good.” ― Dr. Seuss
How can you argue with that kind of brilliant logic?
…and then she paused for thought