We love deviled eggs and their amazing versatility and adaptiveness to nearly any flavor combination you can think of. If the flavors go together, a deviled egg will be a willing vehicle to showcase your favorite concoction. For this version of Green Eggs and Ham Deviled Eggs, we chose a funky color arrangement and delightful flavor combination for a little homage to one of the Dr. Seuss books, "Green Eggs and Ham."

Deviled Eggs Filling

We love the avocado and prosciutto in this recipe as neither compete nor steal the show from each other. The avocado adds some extra flavor and creaminess, not to mention that these wouldn’t be “green eggs” without it!

The prosciutto gives that salty, delicious kick of flavor without being overbearing or too assertive for the eggs. Finally, the basil is a great herb to add a little punch of fresh flavor to cut through the richness of the eggs.

Boiling Eggs

There are many upon many ways to hard boil eggs for deviled eggs. In fact, almost everybody claims that their method of boiling eggs is the best way. So, if you have a tried and true method that you prefer to use, go for it!

Our method below works really well to get the perfect hard boiled egg doneness without overcooking and making the shells easy to peel.

Need to Double this Recipe?

Deviled eggs are perfect for a dinner party, tailgate, or any type of get-together. Since this recipe features a green egg yolk mixture, it would be great for St. Patrick's Day. Deviled eggs are also very popular for Easter brunch as well!

This recipe can easily be doubled or halved depending on how many you need. It’s hard to just eat one or two of them! Additionally, they can be made a few hours in advance and kept in the fridge.

Enjoy!

We hope that you enjoy this Green Eggs and Ham Deviled Eggs recipe! If you give this recipe a try, click the heart button, leave us a comment and 5-star rating below, or tag us on Instagram @cooking_with_wine!

Looking for more recipes like this? Check these out:

Green Eggs and Ham Deviled Eggs

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Ingredients
6 Large 6 fresh eggs
¼ cup mayonnaise
½ small avocado
4 large 4 basil leaves – finely chopped
zest of 1 lime
Pinch sea salt
Pinch white pepper
1 slice 1 prosciutto

Directions

Prepare the Eggs
To hard boil the eggs, you can use any technique you like. This is ours: Fill a bowl with very hot tap water. Place the eggs in the bowl for 10 minutes to temper them. Meanwhile, bring a pot of water to a low boil. After the eggs have tempered, gently place them into the boiling water for 10 minutes. Remove the eggs to a bowl of cold water (not ice water) until they are cool enough to handle and peel. Peel the eggs carefully to keep the white intact.
Make the Filling
Once peeled, halve the eggs lengthwise very carefully. Remove the yolks to a bowl with the mayonnaise, avocado, basil, lime zest, salt, and pepper. Mix well to eliminate any lumps and set aside.
Heat a skillet over medium heat and fry the prosciutto slice for about 20 seconds to crisp it up, render some of the white fat, and intensify its flavor. Place the prosciutto on a paper towel to cool for a few minutes and then chop the prosciutto into small pieces and add to the egg yolk mixture.
Ensure you have mashed the egg yolks and avocado thoroughly along with the rest of the ingredients. You can use a fork for this. Once the mixture is thoroughly mashed and combined, place the mixture into a piping bag or a zip-top bag that you can cut the corner off.
Pipe the mixture into the halved egg whites and garnish with chopped basil or a very small basil leaf and/or a reserved piece of chopped prosciutto. Serve immediately or refrigerate for service later that same day.