Green eggs and ham: a tribute to a childhood tradition


Sun-Gazette Correspondent

You may have gathered from my past articles that I have quite a few family traditions. I cherish them and enjoy more than anything sharing them with you all each month. The memories of certain events have shaped me in a different way into who I am, and am still becoming today.

It has been with age that I have begun to realize just how powerful a tradition can be.

After moving away from home some traditions followed with me, but as I embarked on a new chapter in my life, I quickly realized it is now time to develop those of my own. Though most are simple and small, they already have cemented their place in my future.

Growing up, I loved Dr. Seuss books. I would read them before bed, clinging to each word, imagining a world where the trees were neon colors, fish could talk and my eggs would be green. Green eggs? With ham?

While it is easy to feed a child a well-rounded meal, to have them eat it themselves is a whole other ball game.

The fact that this man, who I imagined to be magical when I was a child, made me want to eat eggs that were dyed green, was something really special.

What I did not realize when I was younger, was just how special he really was and how special the messages in his books are. I have since grown, but to this day some of my favorite quotes are from Dr. Seuss books.

His books grow with you and manage to appeal to people of all ages.

For the past two years on March 2, which is Dr. Seuss’ birthday, I have made the original green eggs and ham.

When this year rolled around I toyed with doing the same, but I decided I wanted a healthier option that omitted the green food coloring.

I realize that this article is about tradition, and while this recipe is not the conventional one, it is very satisfying.

Avocado lends a creamy and beautiful pale green color to the hard-boiled eggs. Thick sliced ham has the perfect touch of salt. And celery provides just the right amount of crunch.

So you see, I would eat this in a boat, I would eat this with a goat. I will eat it in the rain, and in the dark and on a train. And in a car, and in a tree. This egg salad with ham is so good, so good you see!

Green Eggs (Salad) and Ham (Sandwiches)

Yields: 4 Sandwiches

6 hard-boiled eggs, roughly chopped*

1 avocado

2 tablespoon whole grain mustard

2 tablespoons mayonnaise

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

2 celery stalks, finely chopped

4 pieces ham, 1/4-inch thick slices**

8 pieces of gluten free bread (I use Udi’s GF)

Remove the shells from your hard boiled eggs. Roughly chop, and place them in a large mixing bowl. Open your avocado and carefully remove the pit. Spoon out the meat of the avocado into your bowl. Add your mustard, mayonnaise, cayenne pepper, and salt. Mix it all together with a fork, gently pushing against the side of the bowl as to combine everything well. Once mixed together, fold in your finely chopped celery. Once everything is mixed, spoon mixture onto toasted gluten free bread and enjoy!

*To help cut back on extra fat and cholesterol, I omitted three of the egg yolks.

**I recommend a black forest ham. You don’t’ want to use anything too sweet or glazed.

Green was first diagnosed with gluten intolerances as a teenager. Soon after, she developed a blog to share her struggles and successes of adapting to a gluten-free life. Over the years, her passion for wellness has turned into a profession.

A 2012 graduate of The Culinary Institute of America in New York, she is continually networking with other gluten-free experts and expanding her knowledge. Her goal is to make gluten-free an option for everyone, not just those in need.

Green may be reached at Her column is published on the second Wednesday of each month.