HARD BOILED EGGS WITH GREEN SAUCE- CLEAN EATING

My daughter is always asking for green eggs and ham. Obviously, ham isn't the problem...it's the green eggs. I tried making her scrambled eggs and adding some chopped spinach but she is convinced they are not The Green Eggs. I refuse to add green food coloring. So when I saw Marcella Hazan's recipe for hard boiled eggs with green sauce I thought I may be able to satisfy her Dr. Seuss dream. It worked...she loved them!

And honestly, I did too. I was so happy to see that I could make a deviled egg look-alike without using mayonnaise (something I never use).

Hard Boiled Eggs with Green Sauce
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
Serves 6

6 extra-large eggs
2 Tablespoons extra virgin olive oil
1/2 Tablespoon chopped capers (rinsed if packed in salt)
1 Tablespoon chopped parsley
3 flat anchovy fillets
1-2 garlic cloves
1/4 teaspoon Dijon mustard
salt
sweet red bell pepper, diced, for garnish (optional)

Place the eggs in cold water and bring to a boil. Once water has reached a rapid boil, decrease the heat to low and simmer with the lid on the pan for exactly 10 minutes. Remove eggs from water and set aside.

When the eggs are cool, peel the shell off.

Carefully cut the eggs in half lengthwise. carefully scoop out the yolks.

Place in a food processor or a bowl along with the rest of the ingredients. Mix everything until it has reached a creamy, uniform mixture. (I prefer a food processor or a blender to hand mixing because I want to make sure the anchovies are completely chopped up!)

Arrange the egg whites on the serving plate. Take the yolk mixture and put into a plastic bag and snip the corner off of one end. Squeeze the yolk mixture (or skip the bag and just spoon the mixture) into each of the 12 egg whites. Garnish with diced red bell pepper.


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