Recipe Details

Ham and Avocado Deviled Eggs

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 20

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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

Cooking Directions


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.
 
20 servings

Serving Suggestions

A fun Dr. Seuss twist on deviled eggs.  Recipe courtesy of Mitzi Dulan.

Nutrition Information

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

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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