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Green Eggs & Ham Devilled Eggs

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 25 minutes
  • Yield: Makes 8 1x
  • Category: Easter
  • Cuisine: American


These Green Eggs & Ham inspired devilled eggs are flavoured with pesto and parma ham, and make a great canapé or appetiser for an Easter gathering!



  • 4 large eggs
  • 2 tbsp light mayonnaise
  • 2 tbsp pesto
  • 1 tbsp natural yogurt
  • 1 sheet parma ham
  • fresh chives (optional, to garnish)


  1. Boil the eggs in a pan of rapidly boiling water for 9 minutes before plunging them into a bowl of ice water to cool.
  2. Carefully peel the eggs and with a very sharp knife cut them down the middle.
  3. Using a teaspoon carefully scoop out the yolks.
  4. Mash the yolks with 1 tbsp of the mayonnaise until smooth before stirring in the rest of the mayonnaise, the yogurt and 1 tbsp of the pesto. 
  5. Fill a piping bag fitted with a star nozzle with the filling and generously pipe the filling into each egg.
  6. Tear the parma ham into eight pieces and roll up little roses – you may not need the whole slice.
  7. Spoon a little pesto onto each egg before garnishing them each with a ham rose and a piece of chives before serving.


You can make these devilled eggs up to a couple of hours in advance, but be sure to bring them up to room temperature before serving.