Green Eggs and Ham...

Food should be fun.  As a child it is part of your job description, “Must have an excellent knowledge of how to play with food and make parents upset.”  Dr Seuss knew how to write to his audience.  As I kid I loved wondering what it would be like to eat green eggs that even the pickiest of picky eaters liked despite whining and insisting he wouldn’t.  When I saw a recipe for green deviled eggs I was intrigued to say the least.

I decided to have the green eggs accompany our Easter lunch as a side and it was a great choice.  Who knows…maybe a tradition in the making!

Again, I looked at the recipe Food Network provided and added my tiny twist (mostly because I didn’t have some of the ingredients on hand).

I will be surprised if after you try these bad boys you say “I do not like green eggs with ham, I do not like them Tim-the-man.”  If you can and do, you must sit on a throne of lies. These were just so good:

Green Deviled Eggs

Ingredients

5 hard-boiled eggs

1/2 sliced avocado

1/3 cup sliced cilantro

1/4 cup Miracle Whip

2 teaspoons Dijon mustard

1/2 teaspoon red wine vinegar

1 small clove of minced garlic 

(the smaller the garlic chunks the better, 

your friend eating 

next to you will appreciate it)

salt and pepper to taste

Ziploc sandwich bag

Paprika to garnish

Directions

Place eggs in a cooking pot and cover with cold water until the water level just covers the eggs.  I placed the pot on the oven and as soon as the water came to a boil I quickly removed from heat and let it stand for 15 minutes.  If your stove top heats water quickly you might want to add a couple minutes to that time; if your stove top heats the water slowly (like mine) you might want to cut a minute or two off that time.  Rinse the eggs in cold water and remove the shells. I found that gently cracking the egg all over before trying to remove the shell helps out in the long run.

Now with a non-serrated knife, cut the eggs in two.  Carefully remove the yolk into a mixing bowl.  Combine the sliced avocado, cilantro, Miracle Whip, mustard, vinegar, garlic and salt and pepper in the mixing bowl.  Mix all items together until it is evenly combined.

Take a Ziploc sandwich bag and spoon the deviled egg filling inside it.  Once you have all deviled egg filling in the sandwich bag, seal it and cut a very small hole in a corner (and really I mean no bigger than a ¼ inch across).  Use the sandwich bag like a frosting bag and fill in the empty egg white halves.

Lightly dust with the paprika and serve the delicious, kid-friendly dish.

Asharae and I noted that they also reminded us of Christmas because of the red from the paprika, so we still aren’t sure what time of year these will be consumed, but maybe, just maybe they will be a bi-annual event.

So in the wise words of Dr. Seuss, “If you never did you should.  These things are fun and fun is good.”