Ingredients
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6 eggs, hard boiled, peeled, cut in half, cooled, and yolks mashed in a bowl
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1/4 cup mayonnaise, plus
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2 teaspoons mayonnaise (I use Cain's)
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1 tablespoon yellow mustard, plus
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1 teaspoon yellow mustard (I use French's)
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1/4 cup cooked country ham, finely chopped (I use left over smoked shoulder)
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black pepper, to taste
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4 tablespoons carrots, finely chopped
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onion, finely chopped, to taste
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4 tablespoons green peppers, finely chopped
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2 teaspoons green food coloring
Instructions
- 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.
- Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
- While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
- Season with pepper to taste. No salt is needed as ham is salty.
- Add green pepper, carrots, or onion, if using, and mix well.
- Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
- When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.