Flip Top Deviled Eggs disappear in smiles of satisfaction from lunch boxes, picnic baskets and party buffets!
Blend Yolks of 6 boiled eggs with 4 1/2 oz. can Underwood Deviled Ham, chopped onion, mayonnaise, lemon juice and dash of worcestershire. M-M-marvelous!
You’ll find wonderful and flavorful things happen to eggs when you add Underwood, the “handy ham.” Because Underwood Deviled Ham takes up so little space-keep plenty on hand for ham treats in a hurry!
Does most anything ham can do…and just as deliciously, too.
Made from whole hams finely ground and deftly seasoned for a wonderful can’t-be-copied flavor.
I like my deviled eggs simple. I combine mayonnaise, yolks and mustard. It’s the basic and traditional way. As for variations, try: pickle relish, Dijon mustard, cheese, crumbled bacon, paprika, ham, olives, celery, chives, Tabasco sauce or Old Bay seasoning. Or try stuffing with avocado. Sometimes I pipe the filling and sometimes not.
Avocado Stuffed Deviled Eggs
6 hard boiled eggs
1 medium avocado, diced small
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or to taste
Salt to taste
Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley. Makes 12 servings.