Whether it’s for brunch or an appetizer, deviled eggs are one of my favorites especially for holidays, special occasions, and random Sunday mornings. They are so nostalgic and there’s so many ways to make them. This version is my favorite holiday deviled egg – I call them green eggs and ham.
How fun is that?!
This recipe is perfect for people who do not like mayonnaise (like our youngest son). It’s still super simple and easily customizable.
Green eggs and ham holiday deviled eggs get their greenish color from avocados, which also adds to the creaminess you’d normally use the mayo for. Softened cream cheese helps with the creaminess as well as apple cider or rice vinegar, which also gives them a little kick. A touch of horseradish & Cajun seasoning in place of paprika up the ante on flavor. If you’re averse to spice you can leave both out or just use 1 or the other.
You’ll notice that there are few measurements and tons of options in this recipe. That’s because deviled eggs are a blank slate for flavor. We like these with a little kick, just a bit of spice, but you can experiment and make them your own.
This fun appetizer lasts a good while especially with the addition of sliced ham. It’s perfect for a laid back holiday (or any occasion) because no one is starving for lunch or dinner.
Happy host, happy family & friends! Enjoy!
Green Eggs and Ham Holiday Deviled Eggs
Green eggs and ham holiday (or any day) deviled eggs
Ingredients
- 8 large eggs
- 1 ripe avocado
- 2-4 oz cream cheese, softened
- 1-2 teaspoons prepared horseradish (sub spicy mustard)
- vinegar of choice (I used ACV), to thin to desired consistency
- ham - slices for snaking, diced small to add to filling
- salt & pepper to taste
- Cajun seasoning for sprinkling on top
- chives, chopped for sprinkling on top
Instructions
- Boil 8 eggs in a pot just large enough for 1 layer. Use only enough water to half cover the eggs, pop the top on the pot & simmer on medium heat for 12-15 minutes.
- While the eggs are cooking, chop the ham, and cut & cube the avocado.
- Chop the chives and set aside for later.
- Add the avocado and cream cheese to a medium bowl and smash until roughly smooth.
- When the eggs are done cooking, pour off any remaining water & fill the pot with cold water (this will help break the membrane making them easy to peel so they will look pretty). Let them sit for 5 minutes to cool off.
- Once cool enough to handle, peel the eggs, and cut them in half lengthwise for a traditional deviled egg. Dump the yolks into the bowl with the avocado & cream cheese. I like to do this assembly line style.
- Make sure to arrange the halved egg whites onto a deviled egg tray, plate or platter.
- Smash & mix the egg yolks with the avocado & cream cheese. It will still be a bit chunky at this stage.
- Add horseradish (or mustard) and a splash of vinegar (to start), and stir adding more vinegar a teaspoon at a time until it's the consistency you like. We like ours thick, not runny so I used about 2 tablespoons total.
- Add the diced ham if using, and salt & pepper to taste. and stir to mix.
- Give it a taste and adjust the seasonings if needed. Since ham is salty, you shouldn't need much salt at all.
- Now that the flavors are all good, use a piping bag (make one using a zip top bag with a corner cut off) or a teaspoon to fill the halved egg whites with the deviled mixture.
- Sprinkle cajun seasoning sparingly on top of the eggs then top with a sprinkling of chives.
Technically they are done but I like to roll up some slices of ham for snacking alongside the eggs.
