Lindas Green Eggs And Ham Appetizers Recipes

LINDA'S GREEN EGGS AND HAM APPETIZERS

Steps:

• Pour the green food coloring in a bowl and gently roll the egg white halves in it. Your fingers will turn very green unless you use surgical gloves.
• Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
• While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
• Season with pepper to taste. No salt is needed as ham is salty.
• Add green pepper, carrots, or onion, if using, and mix well.
• Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
• When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.

GREEN [& DEVILED] EGGS 'N' HAM

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.

GREEN EGGS & HAM

Steps:

• Crack egg into a small bowl.
• Add milk and blue food coloring.
• Whisk together.
• Add diced ham.
• Pour into preheated and greased skillet.
• Stir a couple times while cooking until water begins to separate from eggs (this is moisture from the milk).
• Serve immediately with hot toast and jelly and juice.

GREEN EGGS AND HAM ROLLS

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the oil, then add the egg whites. Swirl the pan to spread the egg whites into a round that covers the bottom. Cook until the whites are set, then slide onto a cutting board.
• When the egg white has cooled slightly, spread with the pesto. Arrange the spinach leaves, then ham slices on top in a single layer, then roll into a cylinder. Cut into eight 1-inch spirals and serve.
• Tip: The rolls also taste good cold and can be refrigerated in an airtight container for up to 1 day.

GREEN EGGS AND HAM

Steps:

• To make the Basil Pesto: Add the first 7 pesto ingredients to the container of a food processor or blender.
• Process until minced.
• With motor running, slowly pour oil in through the feed tube and blend until a paste forms.
• Transfer mixture to a bowl; cover and refrigerate until ready to use (or may freeze in an airtight container for up to 3 months; bring to room temp before using).
• To make Green Eggs and Ham: In a medium mixing bowl, whsik the eggs until slightly frothy; add in 2 tablespoons Basil Pesto, ham, salt, and pepper; stir to combine.
• Melt butter in a large nonstick skillet over medium heat; swirl butter to coat bottom of pan.
• When butter foams, add egg mixture all at once.
• Let set for 20 seconds.
• Cook, stirring, for about 3-4 minutes or until fluffy and almost dry.
• Serve with basil leaves as garnish.

GREEN EGGS AND HAM - MEXICAN STYLE

Steps:

• Heat olive oil in a medium-sized skillet over medium heat. Add the diced ham or chorizo and saute briefly until lightly browned.
• Stir in the salsa verde and cook until hot.
• Crack the eggs directly into the pan with the sauce (no need to whisk first). Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
• Cook gently over medium-low to medium heat, stirring and scraping the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
• Remove from heat when the eggs begin to set, but are still moist, about 3 minutes.
• Sprinkle with snipped fresh cilantro, to garnish. Serve immediately.
• Good with a side of warmed fresh soft tortillas.