Green Eggs and Ham (Deviled Eggs)

Dr. Seuss was the go-to author when the daughters were young, and I am always thinking about rhymes that appeared in his books. So when I was starting to work on St. Patrick’s day, I kept getting into my head “Green Eggs and Ham” I decided I had to do something about it. This is easy, and it can carry over to when you are not doing a St Patrick’s day event. The eggs are basically a bland deviled egg, and the green is food color. I used lunch meat ham under the eggs, cut to a nice size for little fingers to pick up.

Green Eggs 004

Deviled Eggs


  • Eggs- 6-8 is a nice number, but make what you want
  • Mayonaise- use 1 Tablespoon for every 2 eggs
  • Mustard- use 1 teaspoon for every 2 eggs
  • White Wine Vinegar – use 1/4 teaspoon for every 2 eggs

Because this recipe is particulary bland, you can add other ingredients to suit the taste, such as hot sauce, crumbled bacon, chopped jalapenos, etc.


  1. Place the eggs in a single layer in the bottom of a sauce pan; fill the pan with cold water to a depth of 1 inch over the top of the eggs. Place the pan on the stove and bring to a boil.
  2. When the water boils, remove the pan from the heat and cover the pan with a lid. Let the pan sit undisturbed for 13 minutes.
  3. Cool the eggs as quickly as possible. Dump the hot water and replace it with cold water. Place a large number of ice cubes in the pan.
  4. As soon as the eggs are cool enough to handle, crack the shells to allow the cold water to get into the shells.
  5. Let the eggs sit in the cool water for at least 15 minutes; longer is better, even refrigerated over night.
  6. Peel the eggs. Cut them lengthwise and remove the yolk to a separate bowl. If you are coloring the egg whites, place them in a bowl of food color and water for a couple minutes, then place them on paper toweling to drain.
  7. Smash the yolks, and add all the other ingredients to the bowl. Mix thoroughly. Push the resulting mixture through a sieve to remove lumps and make it smooth.
  8. Place the yolk mixture in a piping bag, or a plastic storage bag, and cut the corner off to pipe the yolk mixture into the egg whites. Sprinkle carefully with paprika for color.
  9. Serve immediately, or chill until serving time

NOTE: November 5, 2015 After making the Spider Eggs, I decided to test a couple differences in making the Deviled Eggs. First, I tried letting the cooled eggs rest for different lengths of time- 15 minutes and 2 hours and overnite in the refrigerator. I did not leave them in water in the refrigerator. Waiting the 2 hours definitely made peeling easier. The refrigerated eggs had lost much of the air pocket at the big end, and were harder to get started; that is why I mention the lack of water in the refrigerator. They did come out perfectly once I got peeling started.

The second test was to make the filling in the food processor rather than in a mixing bowl. I must say it worked very well; I did NOT feel I needed to sieve the mixture to eliminate the lumpiness I have previously had. I just put everything in the food processor and pulsed it a few times.

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