GREEN EGGS AND HAM
By: Chef J. Jackson
I am always inspired by the holidays. Spending time with family and friends and most importantly EATING. For me, it is one holiday party after another full of bite size goodness. Here is a “holiday inspired” twist on one of my favorite small foods year round, deviled eggs. I call it Green Eggs and Ham.
I would eat them on a bus. I would eat them on a train. I would eat them in the rain. What? Deviled Eggs! I know you typically only see them in the summer, but here is a play on the incredible edible egg that you are sure to love during the holidays.
GREEN EGGS AND HAM
6 hard boiled eggs, peeled
3 oz. of green dye
2 cup of water
1/4 cup plus 2 teaspoon mayonnaise
1 tablespoon plus 1 teaspoon honey mustard
1 tablespoon paprika
1/4 finely chopped roasted red pepper
3 pieces of thick cut bacon
2 tablespoons of packed brown sugar
2 teaspoons of cumin
2 teaspoons of red pepper flakes
1 piece of parchment paper
Pre-heat oven to 350. Lay parchment paper on baking sheet. Arrange bacon on parchment paper. Combine brown sugar, cumin and red pepper flakes in small bowl and blend together with your fingers. Rub brown sugar mixture on bacon and bake for 15-20 minutes or until golden brown and cooked. Set aside to cool.
Use a disposable bowl or dark colored bowl and place 2 cups of water in it. Add the green dye. Place the hard boiled eggs inside and set aside for 30 minutes.
Remove eggs from dyed water and pat dry. Cut the eggs in half and scoop out the yolk into small bowl. Add mayonnaise, honey mustard, paprika and roasted red pepper to the bowl with the yolks. Mix with a fork or blend with hand held mixture for a smooth texture.
Place cut egg whites onto your platter. Either spoon or use a piping bag to put your yolk mixture on top of egg whites. Break a piece of your bacon off and place on top. You can sprinkle chopped green onions on top for garnish.
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