Green Eggs & Ham


Spring marks the return of green — to our yards, our trees, and also to our plates. Green foods provide a variety of nutrients such as chlorophyll and folate, as well as vitamins A and C. But parents know that convincing kids to eat their greens can be a challenge. Up your chances of success by adding them to foods kids already enjoy, like eggs, which are favorites of kids of all ages. Additionally eggs are one of the most affordable sources of animal protein and they are rich in choline, a nutrient that supports brain development. Mix up a batch of these green deviled eggs to have on hand as a nutrient-dense after-school snack or even a quick and satisfying breakfast; carnivores can top them with chopped ham for even more protein.


  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoons yellow mustard
  • ¾ cup frozen spinach, thawed
  • ½ cup chopped artichoke hearts (canned and drained)
  • splash of lemon juice
  • salt and pepper to taste


1. To hard-boil the eggs, place eggs in a single layer in a pot. Cover eggs with 1 inch of cold water. Bring to a
boil over high heat. Cover and turn off heat. Let sit for 13 minutes. Drain water and run cold water over eggs or add ice cubes to cool down more quickly. Peel shell. Cut eggs in half lengthwise.

2. Using a spoon, scoop yolks into a food processor. Add all other ingredients to the food processor and blend until mixed well.

3. Spoon the yolk mixture into the hollow portion of the eggs, filling generously. (For more decorative eggs, scoop filling into a pastry bag fitted with a large star tip and swirl filling into egg halves.) Top eggs with desired topping and serve or keep refrigerated until serving. n

Top your eggs with any of the following!


• Chopped ham

• Sprinkled paprika

• Finely grated parmesan cheese

• Chopped chives

• Grated beets

• Cracker crumbles

Nutrient-boosting tips

• For added brain-boosting benefits, choose pasture-raised or omega-3 eggs.

• Go even greener and get a dose of good fats by substituting avocado for the mayonnaise.

• Up your vitamin C intake by blending 2 tablespoons of sauerkraut into the yolk mixture.

Christi Reed
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