baked avocado stuffed eggs
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.
prep time
15 Min
cook time
20 Min
method
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yield
4 serving(s)
Ingredients
- 8 - hard boiled eggs
- 1 large haas avocado (the dark skinned ones)
- 4 teaspoons prepared horseradish mustard
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped onion
- 1/4 cup butter
- 1/4 cup flour
- 1 tablespoon chicken base or bouillon
- 2 teaspoons dried parsley
- 1 cup milk
- 1 cup water
- 1/2 cup chopped fully cooked ham
How To Make baked avocado stuffed eggs
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Step 1Peel 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.
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Step 2Preheat 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.
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Step 3Pour sauce over eggs and bake, uncovered, for about 20 minutes or until heated through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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