What are YOU wearing to the Easter Parade?
Last year, the biggest hit at my Easter Dinner was the ultra-easy appetizer vs. the ham and side dishes that I slaved over for hours and hours and hours. (Isn't that always the case?) Green Eggs and Ham recipes abound but this one is absolutely to die for.
Tips to Make it Totally Tasty:
Pah-leeeze! No creepy, toxic green food colorings, por favor. And, let's skip the frozen spinach while we're at it. Too yucky. Plus, it's lost all of it's nutritional content. (Which is a Godsend, if you ask me. I hate that stuff.)
|Thoroughly mix in the Avocado and your Deviled Eggs will look greener.|
√ And the lighter [than bacon] flavor of crumbled, crispy-cooked prosciutto.
- Boil a dozen eggs. Yes, it seems like a lot but you haven't tried this recipe ~ yet.
- Crisp-cook about a half dozen slices of prosciutto and crumble. Use it as the garnish. Chopped tops of green onions are a great second garnish.
- Slice the eggs in half, smoosh up the yolks, stir in a full, fresh avocado and light mayonnaise. (I like to add a little lemon pepper and some brown mustard to spice things up a bit.)
- Then borrow the coolest deviled egg platter you can find...
* Leave it to our beloved Doctor Seuss to inspire kids to eat Deviled Eggs. This recipe adapted from a bunch of different recipes found on the web. Those geese were posted on my timeline on Facebook and I thought they were so delightful I had to share. Happy Easter!