From Sandi's Recipe File - Peppy Avocado-Stuffed Eggs

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"From Sandi's Recipe File"

Recipe Source:
1986 Best-Recipes Yearbook
from Better Homes and Gardens

Eggs & Cheese

Peppy Avocado-Stuffed Eggs

Amount	Ingredient
4	hard-cooked eggs
1	avocado
	lemon juice
2 teaspoons	prepared horseradish mustard
1 teaspoon	lemon juice
1 teaspoon	salt
1 tablespoon	finely chopped onion
2 tablespoons	butter or margarine
2 tablespoons	all-purpose flour
1 teaspoon	instant chicken bouillon granules
1 teaspoon	dried parsley flakes
1/2 cup	milk
1/2 cup	water
1/4 cup	chopped fully cooked ham

Preparation Tips:

Peel eggs and halve lengthwise. Remove the yolks. Set yolks and whites aside. Halve avocado lengthwise. Rub lemon juice over cut edges. Peel and mash 1 half in a mixing bowl. Store the remaining half for another use. Add egg yolks, horseradish mustard, 1 teaspoon lemon juice, and salt to the mashed avocado. Mix well.
Spoon the avocado mixture into the halved egg whites. Arrange stuffed egg whites in 2 individual casseroles.
For sauce, in small saucepan cook onion in butter or margarine till tender but not brown. Stir in flour, bouillon granules, and parsley. Combine milk and water. add all at once to flour mixture. Cook and stir till thickened and bubbly.
Pour half of the sauce over each casserole. Top each with half of the ham. Bake, uncovered, in a 325 degree oven about 15 minutes or till heated through. Makes 2 main-dish servings.
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