Avocado ham ‘n egg salad (1973)

Avocado ham 'n egg salad retro recipe

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Avacado: The salad bowl that’s good enough to eat.

Think of the California avocado half as a natural salad bowl. The filling is a flavorful ham ‘n egg salad blended with Kraft Real Mayonnaise.

Kraft uses lots of whole eggs and extra egg yolks to make the mayonnaise rich. And avocado adds the bright taste of fresh fruit with every tender green spoonful. For hearty family eating, ham-and-egg ‘em on with Kraft Real Mayonnaise and California Avocado.

MORE: A brief history of avocados (or ‘alligator pears’) & 14 vintage avocado recipes

Avocado ham 'n egg salad recipe (1973)

Avocado Ham ’n Egg Salad recipe


4 hard-cooked eggs, chopped
2 cups chopped ham
1/2 cup celery slices
1/3 cup chopped green pepper
2 T chopped pimiento
1 tsp Kraft Prepared Mustard
Kraft Mayonnaise
6 California avocado halves, peeled
Breadsticks, or crackers


Combine eggs, ham celery, green pepper, pimiento, mustard and enough mayonnaise to moisten; mix lightly. For each serving, place avocado half on lettuce; spoon egg mixture into avocado. Serve with breadsticks, or crackers. Makes 6 servings.

ALSO TRY: Holy guacamole! An ’80s recipe for this divine dip

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