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by Ruth T. White
6 oz. cooked ham, diced
12 hard boiled eggs
1 clove minced garlic
2 T mayonnaise
1 tomato, peeled, chopped and seeded
1 t hot sauce
1 ripe avocado, peeled and mashed
2 T fresh lime juice
Cook ham in skillet on medium heat until light brown. Drain. Cut boiled eggs in half-lengths, remove yolks and mash with a fork; add avocado, garlic, mayonnaise, lime juice and hot sauce. Fold in tomato. Fill egg whites with mixture and top with ham. Make 20 appetizers.
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