Little Green Eggs And Ham Devils Recipes

Steps:

• Puree 6 hard-boiled egg yolks, 1/2 avocado, 1/4 cup mayonnaise, 2 teaspoons dijon mustard, 1 1/2 teaspoons cider vinegar, 1/2 cup chopped mixed herbs, 1/2 teaspoon chopped garlic, and salt and pepper in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.

Steps:

• Carefully cut eggs into halves lengthwise. Just as carefully, scoop out yolks & into a bowl.
• Mash yolks well, then mix in mayo, mustard & relish.
• Add green food color ONE DROP AT A TIME, mixing well after EACH drop, until desired intensity of green is achieved.
• Add chopped ham & lemon pepper & mix well.
• Carefully spoon & slightly mound yolk mixture into each hollowed egg white half.
• If using paprika, sprinkle lightly over the green deviled eggs & serve.

Steps:

• Puree 6 hard-boiled egg yolks, 1/2 avocado, 1/4 cup mayonnaise, 2 teaspoons dijon mustard, 1 1/2 teaspoons cider vinegar, 1/2 cup chopped mixed herbs, 1/2 teaspoon chopped garlic, and salt and pepper in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Cut each egg in half lengthwise. Scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.
• Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.
• Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.
• Chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Cut each egg in half lengthwise. Scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.
• Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.
• Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.
• Chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.

Steps:

• Crack egg into a small bowl.
• Add milk and blue food coloring.
• Whisk together.
• Add diced ham.
• Pour into preheated and greased skillet.
• Stir a couple times while cooking until water begins to separate from eggs (this is moisture from the milk).
• Serve immediately with hot toast and jelly and juice.

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the green onion. Taste the egg mixture and add a little salt if needed; pestos differ in salt content.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• To make the topping, in a small bowl, mix together the prosciutto and basil. Drizzle with the oil and toss to coat. Top each egg half with about 1 heaping teaspoon of the mixture.