baked avocado stuffed eggs
(1 rating)
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 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For baked avocado stuffed eggs
-
8hard boiled eggs
-
1 lghaas avocado (the dark skinned ones)
-
4 tspprepared horseradish mustard
-
2 tsplemon juice
-
1 tspsalt
-
1/2 tspfreshly ground black pepper
-
2 Tbspfinely chopped onion
-
1/4 cbutter
-
1/4 cflour
-
1 Tbspchicken base or bouillon
-
2 tspdried parsley
-
1 cmilk
-
1 cwater
-
1/2 cchopped fully cooked ham
How To Make baked avocado stuffed eggs
-
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.
-
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.
-
3Pour sauce over eggs and bake, uncovered, for about 20 minutes or until heated through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT