Every St. Patrick’s Day I get a little cheeky and I make green eggs and ham for the kids for breakfast. I add a little green food coloring to the eggs, and I always wondered why they only picked at the eggs, not really eating much. So then I tried them for myself and I have to admit, the green eggs were terrible. Hoping not to offend anyone, but eggs are not meant to have green food coloring added to them. Dr. Seuss was not a chef, but then again, he rocked at rhyming and writing.
So I started thinking about how I could incorporate green the natural way, this time adding to a deviled egg. I ruled out spinach immediately as I didn’t want the kids to over exaggerate their gags as they seem to do with most green veg. Peas then came to mind. A well respected green here in the Fedigan clan, and a green vegetable that has a creamy texture when pureed.
And the testing began. I added the hard-boiled egg yolks to the bowl of a food processor, some mayo, dried mustard, salt, pepper and those green peas. I pureed until the mixture looked creamy. A quick taste, added a few more peas for more flavor and more green, and BINGO. For the ham, I julienned a slice of deli ham and cooked it up until crispy. A few pieces added to the top, and I had myself some delicious Green Eggs and Ham. I have to pat myself on the back for this one.
Click here for the recipe.
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