One of the first books we bought for our children when they were born was ‘Green Eggs and Ham’ by Dr. Seuss. We have read it over and over and over again, and now that our kids are reading they can read it back to us!
Dr. Seuss has always been a favorite of ours – both of us read dozens of his books as children, and they were the first titles we searched out for our own children’s bookshelves. The rhymes are catchy, and we can’t help but steal some of their whimsy when needed – think Who Hash and, obviously, Green Eggs and Ham!
We couldn’t resist this twist on classic deviled eggs – in our opinion, the perfect snack! We gave them the Dr. Seuss treatment with the addition of bright green pesto and salty Serrano ham. Forget corned beef…THIS is the perfect nibble for St. Patrick’s Day!
Green Deviled Eggs and Ham
Makes 12 halves
Hard boil 6 eggs (See our recipe, for some great tips.), cool, then peel and cut in half lengthwise. Scoop the yolks into a bowl and mash them with a fork along with a few tablespoons of store-bought pesto and a few tablespoons of mayonnaise. Season the filling with kosher salt and freshly ground black pepper. Spoon the filling back into the egg whites. Tear apart a few slices of Serrano ham or prosciutto and drape them over the eggs. Slice a few pitted green olives and place a ring on top of each egg.
- 6 large eggs, hard boiled
- Few tablespoons pesto, homemade or storebought
- Few tablespoons mayonnaise
- Kosher salt and freshly ground black pepper
- Few sliced of Serrano ham or prosciutto
- Few pitted green olives, sliced into rings
- Peel eggs and cut in half lengthwise. Scoop the yolks into a bowl and mash them with a fork along with pesto and mayonnaise. Season the filling with salt and pepper. Spoon the filling back into the egg whites. Tear apart a few slices of Serrano ham or prosciutto and drape them over the eggs. Place an olive ring on top of each egg and serve.