Green Eggs and Ham Deviled Eggs are a fun twist on the classic deviled egg and perfect for serving at any Springtime occasion.
I partnered again with the Ohio Poultry Association to bring you this Springtime twist on classic deviled eggs. Fresh avocado and chives provide the green color to the yolks. Elegant slices of prosciutto act as the ham.
As an avid reader I’m a fan of Dr. Seuss. So obviously this recipe can be tied to his famous book too. But I really like the little flower picks I used to decorate the eggs. These eggs should be taken along to picnics and delivered to brunches. Mother’s Day, baby showers, graduations parties – you get the idea!
I used to shy away from making deviled eggs as a take-along dish but since I discovered this method for hard boiling eggs I am a big fan of preparing my eggs this way again. I have made many multiple dozens of hard boiled eggs in this way and the peel slides right off every time! It feels like magic almost.
I like hard boiling a dozen eggs on Sunday and storing them in the refrigerator. It’s such an easy source of protein. Did you know eggs are known as nature’s most perfect food? The protein found in eggs is the highest-quality protein found in any food. One large egg has 13 essential vitamins and minerals, unsaturated fats and antioxidants, all for just 70 calories.
Thank you to the Ohio Poultry Association for sponsoring this post. As always all opinions are mine alone.
Green Eggs and Ham Deviled Eggs
- 6 large eggs hard boiled and cooled
- 1 avocado
- 1/4 cup fresh chives chopped
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp salt
- 3 slices prosciutto
Peel the eggs. Slice the eggs in half (lengthwise) and gently scoop out the yolks, setting aside the egg white halves.
Halve the avocado, pit and remove the skin.
Add the egg yolks, avocado, chives, mayonnaise, lemon juice and salt to a food processor and process until smooth.
Using a pastry bag or small spoon fill each of the 12 egg white halves with the green deviled egg yolk mixture.
Slice and roll the prosciutto into 12 equal pieces.
Top each of the deviled eggs with chopped fresh chives and a roll of prosciutto.