Ham and Avocado Deviled Eggs
Smoky ham and creamy avocado add a very tasty twist of flavor to deviled eggs. Recipe courtesy of Mitzi Dulan.
1 cup fully-cooked boneless ham, very finely chopped
10 large eggs, hard-boiled and peeled*
1 Hass avocado, pitted, peeled, and cut up
2 tablespoons light mayonnaise
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.
Makes 20 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 70 calories; Protein: 5 grams; Fat: 5 grams; Sodium: 125 milligrams; Cholesterol: 110 milligrams; Saturated Fat: 1 grams; Carbohydrates: 2 grams; Fiber: 1 grams.
Recipe and photograph provided courtesy of Pork: Be Inspired.