Deviled Green Eggs and Ham

Deviled Green Eggs & Ham cathy nelson arkle

Today’s recipe is inspired by one of my all time favorite books “Green Eggs & Ham” by Dr. Seuss. I love Sam-I-am’s persistence in getting his friend to taste something so different and odd.  “They are so good, so good, you see!”

sam-i-am-dr-seuss“You do not like them.
So you say.
Try them! Try them!
And you may.
Try them and you may, I say.”

And in the end… Sam-I-am’s friend was grateful for having tried them.

“I do so like
green eggs and ham!
Thank you!
Thank you,
Sam-I-am.”

Inspired by this book and its’ motivating lesson, I am revisiting foods that I thought I didn’t like to give them a second chance.  I challenge you to do the same.  (And maybe some day you will thank me as well!)

Today’s recipe

I didn’t care for deviled eggs because I don’t like mayonnaise.  By replacing the mayo with the crème fraiche, and adding something  green, these are now a favorite. (Next on list… liking mayonnaise!)

To make the egg yolks green simply add pesto. You can use store bought or make your own. I used a kale pesto recipe from Shockingly Delicious.  If you can’t find crème fraîche in your store, make your own.  Click here for simple directions.

Deviled Green Eggs and Ham
Author: 
Recipe type: appetizers
 
This is a healthy twist on the classic deviled eggs... not to mention more fun!
Ingredients
  • 1 slice of Prosciutto, baked until crisp - optional
  • 4 eggs
  • 2 tablespoons crème fraîche
  • 1-1/2 tablespoons pesto (I used kale pesto)
  • Kosher salt
  • Freshly ground black pepper
  • Cayenne pepper
Instructions
Prosciutto:
  1. Preheat the oven to 375F.
  2. Place a wire cooling rack on a baking sheet and lay the prosciutto on top. Bake until it is crisp, 9-11 minutes. Be sure to keep an eye on it so the prosciutto doesn't burn. Remove from oven and allow to cool. Break up into small pieces. Reserve 8 small pieces for garnish.
Eggs:
  1. Place the eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook for 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
  2. Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche and pesto and continue mashing until smooth. Add ¾ of the prosciutto pieces and mix in. Season to taste with salt, pepper and cayenne.
  3. Pipe or spoon equal amounts of the egg mixture into the hollows of the egg whites.
  4. When ready to serve, garnish with reserved prosciutto pieces
Notes
Prep Time: 30 mins | Serves 4

Here is a fun video reminder of Green Eggs & Ham

Being Grown Up is Not What I Thought children's book

My love of Dr. Seuss also inspired creating a children’s book.
Check that out here.

“If you never did you should.
These things are fun, and fun is good.” ― Dr. Seuss

How can you argue with that kind of brilliant logic?
…and then she paused for thought

 

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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20 Responses to Deviled Green Eggs and Ham

  1. Nan April 3, 2013 at 9:56 am #

    Looks great! I love your idea of a second chance, challenging one’s taste buds anew.
    But… O.K. I think I need lesson 101. Help! How come my hard boiled eggs are so hard to peel?

  2. Natalie @ The Devil Wears Parsley April 3, 2013 at 10:02 am #

    Oh man.. I have to try the pesto!!!!! I love deviled eggs any way they come… and I always eat WAY too much of them!

    • cathyarkle April 3, 2013 at 10:21 am #

      Hi Natalie, the pesto makes the eggs sing! Hope you enjoy them.

  3. Julie Grose April 4, 2013 at 11:38 am #

    Can’t wait to try this great new twist on deviled eggs – thank you so much! It looks like the perfect trio because my family loves the book “Green Eggs and Ham”, they love deviled eggs and they love pesto! Does this make it a foodie trinity? Not HOLY but wholly delish!?

    Love, Cousin Julie

    • cathyarkle April 4, 2013 at 11:18 pm #

      Hi Julie, let me know how you like it. I think your “whole” family will like this one.

  4. shockinglydelicious April 4, 2013 at 4:38 pm #

    Cathy,
    Your green eggs look glorious! Thanks for trying it with my kale pesto. That stuff is versatile, isn’t it?

  5. cathyarkle April 4, 2013 at 11:19 pm #

    Thanks Dorothy! I will eat more kale one way or another! With your kale pesto it is getting easier, as I throw it in everything.

  6. Mary Papoulias-Platis April 5, 2013 at 8:52 am #

    Cathy,
    This brings back memories as a first grade teacher! What a superb presentation…passing it on to all my teacher friends!

    • cathyarkle April 5, 2013 at 9:36 am #

      Thanks Mary. I think just saying Green Eggs & Ham brings a smile to everyone… no matter what your age!

  7. mysfkitchen April 5, 2013 at 9:51 pm #

    What a great post! I loved that book as a child, and I am loving these fun photos. Thanks for making me smile 🙂

    • cathyarkle April 9, 2013 at 11:54 am #

      Thanks Kristianne. No reason food can’t be fun! Glad you enjoyed it.

  8. Elena April 7, 2013 at 6:48 pm #

    Such a clever idea! I’m usually not a huge deviled eggs fan but I loved these. And the photo is gorgeous!

    • cathyarkle April 9, 2013 at 11:57 am #

      Thanks Elena. I am not a big fan of deviled eggs either, but with a few changes I think we can enjoy anything.

  9. Kim April 8, 2013 at 11:49 pm #

    Thank you for bringing these, Cathy! They were both beautiful and delicious. 🙂 It was also great to see you, thank you for making it all the way out to the OC. Hope to see you again soon!

    [K]

    • cathyarkle April 9, 2013 at 12:01 pm #

      Thanks Kim. I loved coming to your amazing house and meeting the chickens! Your eggs are fantastic.

  10. cheri newell April 9, 2013 at 10:16 pm #

    Love… love… love… deviled eggs!!! And the pesto… never guessed the green part!!! Yum… new fan of kale!!! Thanks so much Cath! Love seeing your book and cards on your blog!!!

  11. Geez Louise! April 10, 2013 at 7:04 pm #

    I love Dr. Seuss, Green Eggs and Ham reminds me so much of my kids – our favorite book. Great pics!

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