Cookin' Greens Green Eggs and Ham
|Spinach||1 Cup (16 tbs), chilled|
|Hard boiled eggs||24 Large|
|Low-fat mayonnaise||125 Milliliter|
|Low fat cream cheese||125 Milliliter|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Cayenne pepper||1 Milliliter (1/8 Teaspoon)|
|Sea salt||2 Milliliter (1/2 Teaspoon)|
|Black pepper||1⁄2 Milliliter (1/8 Teaspoon)|
|Pancetta slice||24 Gram, cooked until crisp and broken into 1/2 piece (2 Slice, 12 Gram Each)|
|Chopped chives||30 Milliliter (2 Tablespoon)|
Using a thin paring knife, cut eggs in half lengthwise.
Carefully remove yolks and place into a mixing bowl.
Mash with a fork until as smooth as possible. Set aside.
Arrange whites cut side up onto a parchment lined tray, cover, and refrigerate until needed.
Add Cookin’ Greens – Chopped Spinach, mayonnaise, cream cheese, and Dijon mustard to the bowl of a food processor. Puree until combined thoroughly. Add mashed egg yolks, cayenne pepper, salt, and black
pepper to spinach mixture, and pulse until smooth.
Cover and refrigerate for 1 hour to chill.
Using a piping bag, carefully pipe spinach and egg filling into each egg white half. Garnish with chives and a sliver of crisp pancetta. Serve immediately.
COOKIN’ GREENS TIP: To help eggs sit upright on the serving tray, carefully cut a small slice from the rounded side of each egg white 1/2.