Baked Avocado Stuffed Eggs

Kathie Carr

By
@kathiecc

This is an old recipe that was saved from a California newspaper. The clipping does not contain the name of the newspaper.

This a nice after Easter recipe. A great way to use up left-over hard cooked eggs.

I will be making these after Easter and will post a current picture then, the avocado picture is free clip art.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Ingredients

8
hard boiled eggs
1 large
haas avocado (the dark skinned ones)
4 tsp
prepared horseradish mustard
2 tsp
lemon juice
1 tsp
salt
1/2 tsp
freshly ground black pepper
2 Tbsp
finely chopped onion
1/4 c
butter
1/4 c
flour
1 Tbsp
chicken base or bouillon
2 tsp
dried parsley
1 c
milk
1 c
water
1/2 c
chopped fully cooked ham

Directions Step-By-Step

1
Peel eggs and cut in half length-wise. Remove the yolks. Set yolks and whites aside.

Peel avocado and remove pit. Mash avocado with egg yolks, horseradish, mustard, lemon juice, pepper, and salt. Mix well. Spoon avocado mixture into egg whites and place them in a buttered casserole baking dish.
2
Preheat oven to 325 degrees.

For sauce cook onion in butter in a small saucepan. When onion is tender, but not brown stir in flour, chicken base, and parsley. Mix milk and water in measuring cup. Add all at once to flour mixture and cook and stir until thickened and bubbly.
3
Pour sauce over eggs and bake, uncovered, for about 20 minutes or until heated through.

About this Recipe

Course/Dish: Other Main Dishes