Ham and Avocado Deviled Eggs
Prep Time: 20 minutes
Cook Time: 20 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1 cup fully-cooked boneless ham, very finely chopped
10 eggs, hard-cooked, peeled*
1 Hass 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.
*To hard-cook eggs, place eggs in large saucepan. Cover with cold water to 1 inch above the eggs. Bring to a boil. Reduce heat to low or just below a simmer. Cook, covered, for 15 minutes. Run cold water over eggs or place in ice water until cool enough to handle. Gently tap eggs to crack the shells. Peel eggs under cold running water. Chill in the refrigerator before using.
A fun Dr. Seuss twist on deviled eggs. Recipe courtesy of Mitzi Dulan.
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