Pesto Deviled Eggs for a Dr. Seuss Bento

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If you haven’t noticed from recent pics of the kidlets in their matching “Cat in the Hat” shirts … or from our fan-TAS-tic Halloween costumes this past year …

We are fans of Dr. Seuss.

March 2nd, in celebration of Theodor Geisel (also known as Dr. Seuss), is Read Across America Day. Not coincidentally, the movie version of Dr. Seuss’ book, The Lorax, is also set to come out that day.

And we’re ready with a Green Eggs and Ham Bento.

Last year for Read Across America Day, I tried my best to make a bento representing several of Dr. Seuss’ books … and failed miserably thanks to the most disgustingly green meal ever. EV-ER! I used probably a gallon of green food coloring to dye hard boiled eggs and a slice of ham… into a very unnatural shade of forest green.

Unappetizing and heavy on the unhealthy side thanks to all of the food coloring.

This year, I knew I still wanted to make a themed bento for the kidlets … but I wanted to to be MUCH healthier.

Enter: Pesto Deviled Eggs

The inspiration for these eggs came from a bunch of fresh basil that I needed to use quickly before it crossed over to the other side. As I worked the Little Lady’s lunch last week, it dawned on me that a pesto could naturally color an egg yolk.

People — I swear there were angels singing (in my head, at least) as I reached that revelation.

Pesto Deviled Eggs … why, oh why hadn’t I thought of this before? And, in place of ham, I grabbed some nitrate-free bacon from the fridge and baked it in the oven (my new favorite way to prepare crispy bacon).

Badda Bing, Badda Boom — I had my Green Eggs and Ham, albeit a somewhat loose translation.

green eggs and ham lunch

But, would the eggs taste good? Being a good mama means you are THE taste-tester, so I gingerly sunk my teeth into one.

The angels sang again.

The perfect ratio of pesto to eggy goodness.

Sigh...
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Pesto Deviled Eggs

**perfect for a Green Eggs and Ham lunch or an easy and healthy snack … or dress them up at Halloween with a black olive for some scary green monster eyeballs! Lots of possibilities for this recipe.**

Ingredients

2 eggs
water
1 Tablespoon of fresh Basil leaves (5-6 large leaves)
Olive Oil
2-3 teaspoons of grated Parmesan

Directions

Place the eggs in a sauce pan and cover with cold water (fill to at least an inch above the eggs).
Set the pan over high heat and allow it to reach a boil.
Cover, remove from heat, and set a timer for 18 minutes.
After 18 minutes, drain the water from the pan and replace it with cold water and ice.
Carefully, begin removing the peel from the egg, dipping the egg into the ice bath as needed to remove shell particles (or to cool your fingers!)
Slice the eggs in half and set aside to cool.
Place the basil leaves in a blender or mini food processor and then “pulse” to break down the leaves.
Add the Parmesan cheese and blend again, adding olive oil (in small amounts, as needed) to help the pesto become smooth. Set aside.
When the eggs have cooled, use a small spoon to remove the yolks.
Add the yolk to the pesto and “pulse” to incorporate the yolk and pesto into your desired consistency (longer for a smoother, more uniform texture and color or a shorter amount of time for a looser texture like mine).
Carefully spoon the pesto/yolk mixture back into the egg whites.
Serve immediately or chill until ready to serve.