Green Deviled Eggs and Ham

green deviled eggs and ham

I am a super fan of Dr. Seuss Day! If you haven’t noticed I include a Green Eggs and Ham recipe in all of my cookbooks (Which are on SALE now!) This recipe is a twist on deviled eggs!

Before my job as a nutritionist, I worked at a camp where we taught a class on the Lorax by Dr. Seuss. It was actually a puppet show to teach kids on the importance of taking care of Mother Nature. I have some amazing memories of working at the camp and my children now get to experience camp once a month with their home school program (we live about 2 miles away from camp).

Anyway, if you would like to celebrate Dr. Seuss’ birthday with us, you must try these Green Deviled Eggs and Ham!

green deviled eggs and ham

 

If you are looking for more dairy free ketogenic meals and meal plans, check out my latest cookbook The 30 Day Ketogenic Cleanse!

Thank you for your love and support!

Green Deviled Eggs and Ham
 
Author:
Serves: 6
Ingredients
  • 12 eggs
  • 4 slices bacon, diced into ¼ inch pieces
  • ¼ cup mayonnaise, store-bought or homemade
  • 1 teaspoon vinegar
  • ½ small avocado, pureed (or guacamole)
  • ½ teaspoon fine sea salt
  • Diced chives for garnish
  • 24 slices thinly shaved ham
Instructions
  1. Place eggs in a large saucepan and cover with cold water. Bring the water to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in hot water for 11 minutes.
  2. Meanwhile place the diced bacon in a skillet and saute until crisp, about 5 minutes. Remove bacon from pan, Set aside.
  3. To make the deviled eggs, After 11 minutes, drain the hot water and rinse with very cold water for about a minute or two to stop the cooking process. Peel the boiled eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl (or a food processor). Mash or blend the egg yolks with a fork until they are the texture of very fine crumbles. Add the mayonnaise, vinegar, avocado, and salt. Fill the egg white halves with the yolk mixture. Sprinkle with diced bacon and diced chives.
  4. Place a slice of rolled up ham in between each deviled egg.
  5. Keep leftover deviled eggs in an airtight container in the fridge for 3 days.
  6. BUSY FAMILY TIP: I keep a dozen hard-boiled eggs in my fridge at all times. My boys who are four and six love to help me in the kitchen and peeling eggs is one of the things they can do without my constant attention so I can prepare other food.
Notes
Nutritional Information:
325 calories, 32g fat, 16g protein, 2g carbs, 1.1g fiber
green deviled eggs and ham

14 Comments

  • Gwen says:

    Hi! How much vinegar in the Green Egg recipe?

  • Becki says:

    Thank you for this recipe! I will definitely make these eggs. Do you store your dozen hard-boiled eggs peeled or unpeeled in the fridge?

  • Love it! Am I the only person who ends up eating all the leftover deviled egg “filling” with a spoon? It’s kinda like my keto version of cookie dough.

    • Maria Emmerich says:

      Lol!!!! Me too!!!! I under fill the egg whites so I can eat the extra filling❤❤❤

  • Rachel says:

    Looks yummy! I’ve been wondering for a while now… where do you find ketogenic ham without added sugar? Thank you!

  • Bob Morin says:

    If this recipe serves six, then is the nutritional info for 4 egg halves?

  • Kelsey rosser says:

    Hi there just got your Quick & Easy Ketogenic Cookbook. I saw that you have a 7 day shopping list for the 7 day meal plan. But I do not see a shopping list for the 30 day weight loss and healing meal plan or the dairy free option.

    How do I know what ingredients to get for all the recipes. And to have a breakdown for each week?

    Thank you!!

    • Maria Emmerich says:

      In that book we only had the shopping list for the 7 day plans. 🙂

      • Kelsey rosser says:

        Ah ok. So for the dairy free 30 plan, how would I do the recipes to know how much I have for each week. Or do I calculate it out and then just freeze the other servings? I just went to my kinesiologist and she wants me on dairy free so I’ll start those recipes.

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