Green Deviled Eggs and Ham

Son of a Southern Chef

Deviled eggs are a family favorite, and so are avocados. This recipe replaces the usual mayonnaise with the avocado, and it works so well! The country ham is a nice, salty garnish, but feel free to substitute whatever cured meat you might like (and be able to procure!) instead. I think it would be great with a super crispy square of bacon on top, or some slivered prosciutto if you want to be fancy with it.

We skipped the pickled jalapeños because most of us don't really like them, but if you like a spicy bite feel free to add them as well.

Shockingly, we've only made deviled eggs once on our channel before, though I know there's at least one other recipe in the books we've worked from thus far. I'll have to see how many we can do so I can do a recipe round-up!

Captions

[00:00]: [Music]
[00:04]: hello and welcome to cooking the books
[00:06]: with heather today we're going to be
[00:08]: cooking once again from lazarus lynch's
[00:10]: son of a southern chef and we're going
[00:12]: to be making
[00:13]: green deviled eggs and ham deviled eggs
[00:17]: are a
[00:18]: standard here in the south
[00:21]: have them every holiday at least
[00:25]: all the potlucks have deviled eggs these
[00:28]: are interesting because they'll be a
[00:29]: little bit healthier because they are
[00:31]: using
[00:32]: he's going to use avocado to make
[00:35]: the filling so that's more of a healthy
[00:39]: fat than most
[00:40]: commercially prepared mayonnaise so
[00:42]: that's pretty cool
[00:43]: my kids love avocado i think they're
[00:45]: going to like it they usually love
[00:46]: deviled eggs
[00:47]: um usually i
[00:51]: boil my eggs a particular way although
[00:55]: for deviled eggs you definitely want to
[00:57]: make sure you have
[00:59]: the yolk completely done so
[01:02]: but we're going to do it his way today
[01:05]: and i'm not going to show you that but
[01:06]: i'm going to tell you what i'm going to
[01:07]: do so i have a pot
[01:09]: a saucepan that will that i can put all
[01:12]: my eggs in
[01:13]: and they will be covered by the water
[01:15]: we're going to bring
[01:16]: this to a boil first
[01:19]: then we're going to add the eggs using a
[01:23]: slotted spoon don't drop them in you
[01:24]: don't want them to break
[01:27]: and then we're going to boil it for 13
[01:29]: minutes
[01:31]: and then we're going to shut off the
[01:32]: heat put the cover on and leave it for
[01:34]: three minutes after that
[01:36]: so that's what i'm going to do right now
[01:39]: while that is
[01:40]: going i'm going to prep the rest of my
[01:42]: ingredients i've got some
[01:44]: parsley here that you could use flat
[01:46]: leaf parsley he says
[01:48]: any sort of fresh herb leaves he
[01:51]: suggests dill or chives
[01:53]: you could go with basil it would be a
[01:54]: very prominent
[01:56]: flavor dill and chives i'm sure would be
[01:58]: great
[02:00]: anything that you like would be fine but
[02:02]: it just depends sort of what
[02:05]: flavor profile you want to go with it
[02:07]: these are all relatively mild
[02:11]: some lemon juice my avocado we have some
[02:15]: dijon mustard and some hot sauce and
[02:18]: i will have to get out the ham portion
[02:21]: when we're done with all of this so i'm
[02:24]: gonna bring this to a boil
[02:26]: and prep my ingredients
[02:29]: and uh you might see it you might not
[02:31]: but we'll let you know what happens
[02:33]: uh show you what we do next after the
[02:34]: eggs are all done
[02:37]: [Music]
[02:53]: okay this boiled for 13 minutes and then
[02:56]: sat with a lid on and no heat
[02:58]: for three minutes i'm going to drain the
[03:01]: hot water
[03:02]: and then while it's empty i'm going to
[03:04]: kind of shake them around a little bit
[03:06]: to get the eggs cracked a little bit
[03:07]: that's what i do he doesn't suggest
[03:08]: doing that that's what i do
[03:10]: and then we're going to fill it up with
[03:11]: cold water to let these cool
[03:13]: and while that happens i'm going to
[03:15]: finish making all this other stuff
[03:17]: into a filling but let me get that
[03:20]: started
[03:21]: so my eggs are cooling in cold water in
[03:24]: the sink
[03:25]: i'm going to get the rest of the filling
[03:27]: he says to
[03:28]: use a mini food processor mine comes
[03:32]: with
[03:33]: this little bowl that goes inside the
[03:35]: big bowl and a little chopper so that's
[03:37]: what i'm going to use
[03:38]: here and uh first
[03:42]: i've got an avocado we're going to hope
[03:44]: it is
[03:45]: ripe and well it is ripe hope it's not
[03:47]: brown um
[03:48]: good tip for these is if you get them
[03:52]: ripe to the correct stage of ripeness
[03:55]: not too ripe
[03:56]: on the counter you can put them in the
[03:58]: refrigerator and they'll last much
[03:59]: longer
[04:01]: that's perfectly fine for me a few
[04:03]: little brown spots but
[04:04]: nothing bad and then just going to scoop
[04:07]: this
[04:09]: out into the food processor
[04:13]: and now this is how i take out the pit i
[04:16]: don't know if i've shown you guys this
[04:17]: before
[04:18]: maybe it comes out pretty easily that
[04:21]: way you just have to be kind of careful
[04:23]: um not to hurt yourself with the knife
[04:27]: scoop out the other half
[04:31]: there we go sometimes there's a little
[04:34]: bit of a brown spot around where the
[04:36]: stem
[04:37]: is i like to scoop that out
[04:40]: just you probably wouldn't notice it
[04:42]: honestly in the
[04:43]: final product but it makes me feel
[04:46]: better
[04:47]: okay so
[04:50]: now i'm gonna add my herbs so i just
[04:53]: have flat leaf
[04:55]: parsley i chopped it up a little bit he
[04:57]: doesn't say you
[04:58]: have to but i did
[05:01]: um i just think it'll give it a head
[05:04]: start
[05:05]: um because we're gonna try to wear this
[05:07]: all up here
[05:09]: there we go the rest i can use for a
[05:11]: little bit of garnish but we have a
[05:13]: couple other things we're going to use
[05:15]: for garnish here
[05:16]: um i need some fresh lemon juice so i
[05:20]: squeezed
[05:22]: half a lemon in here and that should be
[05:26]: plenty there we go
[05:31]: uh let's see oh some dijon mustard this
[05:35]: is what i
[05:36]: happen to have is some stone ground
[05:38]: dijon mustard
[05:47]: that should be fine i got it all over me
[05:53]: uh he says a splash of your favorite hot
[05:55]: sauce this isn't my favorite i actually
[05:57]: really prefer frank's
[05:59]: but this is what we have in that we're
[06:00]: trying to use up so i'm just gonna put
[06:04]: that's quite a bit more than i intended
[06:08]: oh well um
[06:11]: a little bit of salt and pepper which i
[06:13]: have over here
[06:15]: so he says to lightly season with salt
[06:17]: and pepper and
[06:19]: i think he says that he says put salt
[06:21]: and pepper in here
[06:23]: and then he says to lightly season with
[06:24]: salt and pepper after this
[06:27]: i think we probably just should um
[06:31]: check my seasoning when this is all done
[06:34]: i'm gonna move this out of the way
[06:38]: okay my eggs a little tiny bit warm
[06:42]: otherwise perfectly fine so that doesn't
[06:44]: take very long in cold water
[06:46]: and you can see that i've got a few
[06:47]: little cracks here i think
[06:49]: that helps them cracking them up before
[06:53]: i put the cold water on helps them to
[06:54]: peel a little bit better
[06:56]: and also the tip that he uses to
[07:02]: boil the water first and then
[07:06]: put the eggs in that is supposed to help
[07:08]: as well i've i've not had
[07:11]: much problem with that since i've
[07:14]: started that method so that's good i i
[07:16]: think that helps
[07:17]: um so i'm gonna peel my eggs here
[07:21]: they seem to be peeling very well
[07:23]: thankfully this is
[07:24]: one of those times when you want your
[07:26]: eggs to look pretty
[07:27]: so hopefully they will
[07:31]: when my eggs are all done i'll uh show
[07:34]: you what we do next
[07:42]: okay my eggs have all been
[07:45]: um successfully peeled i'm very happy
[07:48]: with them
[07:49]: uh and i'm going to slice them in half
[07:52]: lengthwise
[07:56]: they're nicely cooked for these types of
[07:58]: eggs and i'm just going to
[08:00]: got a plate here with a paper towel just
[08:03]: to keep them from moving around
[08:05]: i'm going to put all of the yolks in
[08:08]: to my filling mixture and try not to
[08:10]: break
[08:11]: my whites that one was very nicely
[08:14]: split so hopefully they will all be like
[08:17]: that but
[08:17]: [Music]
[08:24]: that is all the filling mixture and so
[08:27]: i'm just going to process this until it
[08:29]: is completely smooth and then we'll
[08:30]: taste it for salt
[08:42]: well it's not completely smooth and our
[08:45]: herbs are not getting super chopped up
[08:47]: so i'm glad that i
[08:50]: chopped them and go ahead and taste this
[08:53]: for salt level just to see
[08:58]: i need a little salt a little bit and
[09:01]: they're not too spicy
[09:10]: all right i think that's the best we're
[09:12]: gonna do for smooth
[09:14]: uh i'm gonna go ahead and put this into
[09:17]: a
[09:18]: plastic zip top bag and take this out of
[09:22]: here
[09:24]: move that away and get a plastic zip top
[09:26]: bag and just
[09:27]: put all of this in there ours is not
[09:30]: nearly as green as his
[09:32]: um i think if my herbs had gotten
[09:37]: chopped up a little bit better
[09:40]: it would have been a bit greener but
[09:43]: it will be fine i was really expecting
[09:47]: it to be much greener because of the
[09:48]: avocado
[09:49]: but that's okay all right
[09:56]: now this part is all ready
[10:00]: and i'm gonna go ahead and clean up just
[10:05]: a little bit
[10:06]: as always so he says to snip off about a
[10:08]: half
[10:09]: inch strip of the corner
[10:12]: to make an opening and then we're just
[10:14]: gonna basically pipe these in here if
[10:16]: you really want
[10:18]: you can use a pretty piping
[10:23]: tip and make it as pretty as you want
[10:26]: but this is fine for us
[10:30]: i'm not trying to impress anybody with
[10:33]: this
[10:33]: i just want it to taste good
[10:40]: that is good for me
[10:43]: now we have to deal with the ham portion
[10:45]: of the green
[10:46]: deviled eggs and ham
[10:50]: so oddly enough
[10:53]: we had a hard time finding the country
[10:55]: ham because we went to a more fancy
[10:57]: grocery store this time
[10:59]: but we managed to find some at the deli
[11:01]: counter
[11:04]: generally country ham is cured and you
[11:05]: can eat it raw well
[11:07]: raw but it's cured to a point where you
[11:09]: don't have to cook it but we usually
[11:11]: do cook it this does not call to cook
[11:14]: to be cooked it just says two thin
[11:18]: slices
[11:18]: just a small amount of country ham chops
[11:22]: and that is for um
[11:25]: and country ham is usually much redder
[11:27]: than this i'm gonna move this
[11:32]: yeah country ham is usually sort of a
[11:35]: darker red in my experience but this is
[11:39]: a new kind for me it's also usually very
[11:42]: salty
[11:45]: this tastes like country ham so that's
[11:47]: good all right i'm just going to um
[11:50]: chop this up and use it as garnish
[11:55]: he
[11:58]: looks like he just has
[12:02]: pieces like thin slices in the pictures
[12:05]: but a lot of the pictures in here
[12:06]: are beautiful but not necessarily
[12:10]: exactly the way that he tells you to do
[12:12]: things so that's all right
[12:14]: now he also suggests that you chop up
[12:17]: some pickled jalapenos
[12:19]: um i
[12:22]: thought i had some that we had pickled
[12:25]: like quick pickled sort of
[12:27]: they were pretty old and had started to
[12:30]: get moldy so plus only my husband was
[12:32]: going to
[12:33]: eat them i may have some jarred ones
[12:37]: i'm not sure but so
[12:41]: this this is one of the reasons why i
[12:42]: think you want to go a little bit light
[12:45]: on the salt because country ham
[12:48]: is generally pretty salty so i did not
[12:51]: overdo the salt even though
[12:53]: avocados in my opinion like salt
[12:56]: um tastes better with some salt i'm also
[12:59]: going to just
[13:02]: put the rest of my parsley on top
[13:05]: and there we go there are your green
[13:09]: deviled eggs and ham
[13:13]: we're going to let you know just how
[13:15]: they taste
[13:16]: in just a minute
[13:27]: on this episode of cooking the books
[13:28]: with heather you watched me make
[13:30]: green deviled eggs and ham from lazarus
[13:32]: lynch's
[13:33]: son of a southern chef cookbook
[13:37]: and i was going to let you know what we
[13:39]: thought about them
[13:40]: honestly they all disappeared very
[13:43]: quickly the whole family liked them
[13:45]: they are very lightly flavored
[13:48]: they're not there's nothing overpowering
[13:51]: in the the filling
[13:55]: you do taste the avocado so if you don't
[13:57]: like avocados this is probably not the
[13:60]: deviled egg recipe for you
[14:02]: but my family loves them so that was
[14:05]: great
[14:06]: like i said it's very sort of lightly
[14:09]: flavored in general
[14:10]: i think the country ham that we got was
[14:13]: not
[14:14]: as salty as the usual country ham that
[14:17]: we get around here
[14:18]: um because we anyway we had to get it
[14:22]: from another place that's all they had
[14:23]: whatever you can use whatever ham you
[14:26]: like but
[14:27]: a saltier ham would go very well be
[14:30]: an extra flavor on these eggs i think
[14:34]: that would have gone a little bit better
[14:36]: um and we would not eat
[14:40]: the pickled jalapenos well
[14:43]: three of the four of us would not eat
[14:44]: pickled jalapenos so i didn't make sure
[14:46]: i had those as a topping but if you like
[14:49]: spicy things
[14:50]: i'm sure those would be great and would
[14:52]: add an extra element
[14:54]: of flavor to it but it's a great
[14:57]: healthy healthier recipe for
[15:01]: uh deviled eggs instead of the mayo that
[15:04]: may be
[15:05]: full of a different kind of fat that's
[15:08]: not as healthy you can use
[15:10]: the haas avocados which are very healthy
[15:13]: fats
[15:14]: um so yeah it's i think it's it's a
[15:16]: method i'll probably use
[15:18]: avocados in deviled eggs again and maybe
[15:21]: just spice it up a little bit
[15:23]: differently and
[15:25]: oh yeah and we used parsley so that was
[15:27]: probably also another reason why it was
[15:29]: not quite as
[15:31]: it wasn't highly spiced or or highly
[15:33]: flavorful i mean it tasted like avocado
[15:36]: mostly avocado and egg
[15:37]: which is what it mostly was if you used
[15:40]: dill or chives there'd be a little bit
[15:42]: of that in there so i
[15:43]: probably will try it again with a
[15:45]: different herb mixture
[15:46]: either all of one or or a couple of
[15:49]: different ones and see
[15:51]: but uh yeah we we enjoyed it it was
[15:53]: great it worked really well
[15:54]: and uh if you try it let me know and if
[15:58]: you enjoyed watching me cook
[15:59]: hit the thumbs up button subscribe and
[16:02]: come back and watch me make something
[16:07]: else
[16:12]: you