Green Eggs and Ham

Green Eggs and Ham

I don’t deal with this much anymore, but when my children were younger, I felt like I should change their name to Sam.  And for those of you who have made the connection, you are correct, they did not like green eggs and ham. Now if they were just eggs and ham, move out of the way.  But anything green just turned them off.  It was funny, when they were babies, they LOVED their green peas, avocados, and pretty much anything I put in front of them.  It was such a treat to have anything other than milk, that they could actually touch and play with, and more often than not find a way into their mouth.

When I hear from new parents that say their baby is not a picky eater, I congratulate them – and then tell them not to freak out when that ends.  It will come back – particularly if you don’t make a big deal about it.  We never forced our kids to eat anything, and always asked that they took a “no thank-you bite.”  If they ended up liking it, they could have more.  No pressure.  I actually thought I was a genius and was the only one to have it all figured out – and then I read this book.  It was seriously one of the best parenting books I have ever read (ok, maybe I have only read a couple, but still).  I felt like he had written this book about me.  And it just so happens that he is the father of a parent at my daughter’s school.  Still, affirmation feels good.

So, when I saw this recipe in Cooking Light, it actually made me laugh.  Then after I finished laughing, I ran to the kitchen to try them out.  I have been hanging on to this post for quite a while, waiting for the perfect opportunity – and I decided that now was the time.  When you are trying to figure out what to bring to that holiday potluck, or what to bring to that party you were invited to – look no further.  These were amazing.  They were polished off instantly – and my children helped out.  Fortunately they are over their green fetish now.  These are good for any season, but I have to admit, the red and green is just a little festive.  So just like the book, give them a try, and I am sure that you will eat these little babies just about anywhere…


  • 1 dozen eggs
  • 3/4 cup diced avocado
  • 2 tablespoons grated red onion
  • 1 1/2 tablespoons canola mayonnaise
  • 1 tablespoon lemon juice
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 ounce prosciutto slices, crisped and crumbled


Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir avocado, onion, mayonnaise, lemon juice, garlic powder, crushed red pepper, black pepper, and salt into yolks. Divide among whites; top with prosciutto.

For a printer-friendly version of this recipe, please click here:  Green Eggs and Ham

Deviled Eggs

When I was growing up, I loved deviled eggs – I could eat a half-dozen easily by myself, and then afterwards I would just feel ill.  It never stopped me the next time they were available though, I would down as many as I could, and the same thing would happen.  They just go down so easily, you don’t realize how filling they are.  My kids both LOVE hard-boiled eggs.  When they were little they stuck mostly to the whites, but as they have grown, they have also grown to like the yolk.  I swear that should just be part of my weekend routine to make a dozen hard-boiled eggs to keep in the refrigerator, but I really can’t cram one more thing in…

For some reason I was craving deviled eggs, and I decided that since the kids love their hard-boiled eggs so much, that they would love a little extra zing to them – especially if I decorated them nicely.  Well, this experiment didn’t go over very well with the kids.  They took one bite, and neither one of them wanted any more.  Good thing my husband and I loved them so much, and my teenage cousin who is living with us this year – there really isn’t anything she doesn’t like, so she helped us out as well.  So – feel free to try this experiment in your home, but don’t say I didn’t warn you – or maybe you will get lucky – but then you won’t get to eat them all yourself…


  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 2 teaspoons prepared white horseradish
  • Sliced  chives
  • Smoked Paprika


Slice eggs lengthwise in half and spoon yolks into a bowl.  Mash yolks with a fork, then stir in the mayonnaise. Add  horse-radish and a pinch of salt. Spoon or pipe mixture into each egg white.

Garnish each egg with smoked paprika and chives.

For a printer-friendly version of this recipe, please click here:  Deviled Eggs

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