2017 Recipes-Ham and Avocado Deviled Eggs

2017 Recipes-Ham and Avocado Deviled Eggs

Ham and Avocado Deviled Eggs

Week of April 10th-14th 2014

• 1 cup fully-cooked boneless ham, very finely chopped
• 10 eggs, hard-cooked, peeled*
• 1 half avocado, pitted, peeled, and cut up
• 2 tablespoons mayonnaise, light
• 1 tablespoon lemon juice, freshly squeezed
• pinch fine sea salt
Cut eggs lengthwise in half. carefully, scoop out the yolks; transfer yolks to a food processor or blender container. Add avocado, mayonnaise, and lemon juice. Cover and process or blend until smooth, stopping to scrap down side of container if necessary. stir in ham and salt. Spoon avocado mixture into the egg-white halves. If desired, cover and chill in refrigerator for up to 3 hours.