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Linda's Green Eggs And Ham Appetizers ~ Easter

Created by LindasBusyKitchen on March 10, 2012

2 teaspoons green food coloring
6 large eggs (hard boiled, peeled, cut in half, cooled, and yolks mashed in a bowl)
1/4 cup mayonnaise
2 teaspoons mayonnaise (I use Cain's)
1 tablespoon yellow mustard, plus 1 teaspoon yellow mustard (I use French's)

1/4 cup cooked ham (Country ham, finely chopped I use left over smoked shoulder)
Black pepper, to taste
4 tablespoons green peppers, finely chopped (optional)
4 tablespoons carrots, finely chopped (optional)
Onions, finely chopped, to taste (optional)

Step 1: In a medium pot place eggs in water, just covering eggs. Pour 1 teaspoon vinegar into water. Bring to a rolling boil. Once water is boiling, cover, pull pot off burner, and let sit for 25 minutes. Drain, crack on counter all over the egg, and peel under cold running water. (Make the eggs ahead of time and allow to cool before proceeding).
Step 2: Cut the eggs in half horizontally and remove egg yolks. Set aside.
Step 3: 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.
Step 4: Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
Step 5: While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
Step 6: Season with pepper to taste. No salt is needed as ham is salty.
Step 7: Add green pepper, carrots, and onion if using, and mix well.
Step 8: Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
Step 9: When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.