Green Eggs & “Ham”

Ingredients

• 12hard-boiled eggs
• 1 mediumavocado
• 2 teaspoonsfresh lemon juice
• 1/4 teaspoonkosher or fine sea salt
• 1/2 teaspooncelery seed
• 1/2 teaspoononion powder
• 2 tablespoonsorganic mayonnaise
• 1 teaspoon (or 1/2 teaspoon mustard powder)Dijon mustard
• 4 slicesbacon, cooked until crisp and chopped

Instructions

1. 1

   Mix the filling

   Halve the eggs lengthways and scoop the yolks into a bowl. Arrange the hollow egg whites on a platter. Add the avocado, lemon juice, salt, celery seed, onion powder, mayonnaise and mustard to the yolks, then mash with a fork until creamy.

2. 2

   Fill the eggs

   Spoon the yolk mixture into a resealable food bag and press out the air before sealing it securely. Snip off one bottom corner to make a makeshift piping bag, then squeeze the filling into the egg halves. Sprinkle with the chopped bacon.

What are green eggs and “ham”?

This recipe is a playful take on American devilled eggs, the familiar appetiser made by filling halved hard-boiled egg whites with seasoned yolks. Here, avocado turns the filling green, while bacon supplies the “ham” in the name.

Avocado: It makes the yolk mixture creamy and gives it its colour. Lemon juice and mustard add a sharp note to balance its richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 3g protein, 1g carbs, 6g fat.

The eggs provide most of the protein, while the avocado, mayonnaise and bacon contribute much of the fat; the avocado also provides most of the carbohydrate. Serve a few halves with crunchy vegetables or a green salad for a more balanced plate.

Choosing the ingredients

Eggs: Use fully hard-boiled eggs that have cooled enough to handle. Halving them lengthways gives a stable base for the filling.

Avocado: A ripe, soft avocado is easiest to mash smoothly with the yolks. Lemon juice adds brightness and helps keep the filling from tasting flat.

Seasonings: Celery seed, onion powder, salt and mustard flavour the filling without adding extra preparation.

Getting a smooth filling

Mash the yolks and avocado thoroughly with a fork, working out any large lumps before adding the mixture to the bag. A ripe avocado and yolks that are not cold straight from the fridge make the filling easier to combine.

For a more textured filling, stop mashing when it is creamy but still has small flecks of avocado. Taste the mixture before piping and adjust the seasoning only if needed.

Piping without a piping bag

Bag seal: Press out the air and check that the resealable bag is fully closed so filling does not escape at the top.

Corner opening: Snip off just a small piece of one corner first; you can enlarge the opening if the mixture does not pass through easily. Pipe gently into each egg half rather than overfilling it.

Bacon and finishing

Cook the bacon until crisp, then chop it into small pieces so it is easy to scatter over the filled eggs. Add it at the end to keep the pieces distinct against the creamy filling.

Serve the eggs on a platter as a party appetiser or alongside a fresh salad. They are rich and savoury, so crisp vegetables make a good contrast.

Timing and preparation

The stated total time is 45 minutes. The method begins with hard-boiled eggs, so have those ready before you start assembling the filling.

You can prepare the filling and egg whites ahead, but keep them chilled and assemble close to serving for the freshest texture. Add the bacon just before serving.

Recipe notes & tips

• Cool the hard-boiled eggs before halving them so they are easier to handle.
• Use a small spoon to lift out the yolks without tearing the egg whites.
• Mash the filling until it is smooth enough to squeeze through the bag opening.
• Start with a small snip in the bag and widen it only if needed.
• Chop the crisp bacon finely so it sits neatly on the filling.

Variations

• Add fresh herbs: Stir chopped chives into the filling for a savoury, fresh note.
• Use mustard powder: Replace the Dijon with 1/2 teaspoon mustard powder as listed.
• Make it spicier: Add a pinch of cayenne to the yolk mixture.
• Change the topping: Scatter chopped chives over the bacon for extra colour.
• Skip the bacon: Leave it off for a meat-free version.

Common mistakes to avoid

• Rough egg whites: Use a gentle hand when removing the yolks so the halves stay intact.
• Lumpy filling: Mash the yolks and avocado thoroughly before transferring the mixture to the bag.
• Filling leaks: Press the air out and seal the bag securely before snipping its corner.
• Opening too large: Snip off a small corner first to keep the filling easy to control.
• Soft bacon topping: Cook the bacon until crisp and add it just before serving.

How to store

Store the filled eggs in a covered container in the refrigerator and eat within 2 days. Keep them chilled, and add the bacon topping close to serving if you want it to stay crisp; these eggs are best served cold rather than reheated.

Frequently asked questions