Devilish Green Eggs And Ham Recipes

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:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

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.

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo, dressing and ham; mix well.
• Stir 3 Tbsp. parsley into yolk mixture.
• Spoon yolk mixture into egg white halves; sprinkle with remaining parsley.

Steps:

• With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.
• Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.

Steps:

• 1. Put the eggs in a saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water. 2. Cut the eggs in half lengthwise and transfer the yolks to a bowl. Set the egg white halves on a platter, cover and refrigerate. 3. With a fork or potato masher, mash the yolks to a smooth consistency. Mix in the mayonnaise, garlic, mustard and pesto until smooth. Stir in the green onions. You can do these steps in a mixer with a whip attachment. Different pestos have different salt content; taste the egg mixture and add a little salt if needed. 4. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the reserved egg white halves. 5. To make the topping, mix the prosciutto and basil in a small bowl. Drizzle with the olive oil and toss to coat. Top each egg half with about a heaping teaspoon of the mixture. Keep refrigerated until ready to serve.