Baked Avocado Stuffed Eggs

Kathie Carr


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.


★★★★★ 1 vote

15 Min
20 Min


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

How to Make Baked Avocado Stuffed Eggs


  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.

Printable Recipe Card

About Baked Avocado Stuffed Eggs

Course/Dish: Other Main Dishes

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