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.
- 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.
- 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.
- 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.
- 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.
- As soon as the eggs are cool enough to handle, crack the shells to allow the cold water to get into the shells.
- Let the eggs sit in the cool water for at least 15 minutes; longer is better, even refrigerated over night.
- 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.
- 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.
- 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.
- 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.