Mitzi Dulan – America's Nutrition Expert
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Ham and Avocado Deviled Eggs
by Mitzi Dulan, RD, America’s Nutrition Expert®
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“Do you like green eggs and ham?” To answer “Sam-I-Am’s” question and celebrate the 50th anniversary of Dr. Seuss’s Green Eggs and Ham,  celebrity chefs and blogger, Michael Symon, Melissa d’Arabian, Jaden Hair, and I (okay, I’m so excited to be included in the same sentence with these folks!) created tasty new recipes inspired by the book. Since I’m the registered dietitian of the group, I was asked to develop a healthy green eggs and ham version with a 21st century spin!

I created Ham and Avocado Deviled Eggs made green with Hass avocados and accented with ham. These are ideal for the after-school snacks or to serve at a party! These were a hit at my own dinner table with hubby and two young kiddos. My recipe is below!

Take a peek at more green eggs with ham recipes!

Michael Symon: Ham Sandwich with Greens and EggsMelissa d’Arabian: Ham and Green Egg Mini Tartlets
Jaden Hair: Green Eggs and Ham Sushi
Melissa d’Arabian: Ham and Green Egg Mini Tartlets

To celebrate the 50th Anniversary, Random House has decided to have a video contest and give away $2000 and many other fabulous prizes for the best “Ham it Up” videos. Find out more about the video contest.

Ham and Avocado Deviled Eggs


1 cup fully-cooked boneless ham, very finely chopped
10 eggs, hard-cooked, peeled*
1 Hass avocado, pitted, peeled, and cut up
2 tablespoons light mayonnaise
1 tablespoon lemon juice, freshly squeezed
Pinch fine sea salt

Cut eggs lengthwise in half. Carefully, scoop out the yolks; transfer yolks to a food processor or blender container.
Add avocado, mayonnaise, and lemon juice. Cover and process or blend until smooth, stopping to scrap down side of container if necessary. Stir in ham and salt.
Spoon avocado mixture into the egg-white halves. If desired, cover and chill in refrigerator for up to 3 hours.

*To hard-cook eggs, place eggs in large saucepan. Cover with cold water to 1 inch above the eggs. Bring to a boil. Reduce heat to low or just below a simmer. Cook, covered, for 15 minutes. Run cold water over eggs or place in ice water until cool enough to handle. Gently tap eggs to crack the shells. Peel eggs under cold running water. Chill in the refrigerator before using. 20 servings

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