Ok, so here’s my dirty little secret – I’ve never actually made deviled eggs before this recipe. I really really love them, but for some reason thought they were a lot harder to make than they are. There’s that, and also the fact that I was terrible at making hard boiled eggs. (Yes, I know. I started a food blog and couldn’t boil an egg. We all have our vices…). But hold the tisk tisk-ing, because I overcame both and made some super easy and delicious deviled eggs. Look ma! I finally made my own deviled eggs!
6 hard boiled eggs
1/2 of an avocado (I used the other half of the avocado from our BLT(EA) recipe)
1 tsp of finely chopped cilantro
1 tbsp of finely chopped red onion
1 tbsp of lime juice
A pinch of salt and pepper
A pinch of paprika per egg
Take the yolks from the hard boiled eggs and combine with all of the ingredients except paprika. Be sure to blend it until creamy. Scoop spoonfuls back in to the eggs and dash on the paprika.
If you want something a little more spicy, try blending in some chili pepper or finely chopped jalapeno. Can’t wait to make these again for margarita night!
This weekend, my husband and I were at a stand off – he wanted to have breakfast and I wanted to have lunch. This doesn’t usually happen – mainly because he almost never eats breakfast. (I know, go ahead and “tisk tisk”.) – so I had to get creative. Behold, the BLT(EA), the Bacon, Lettuce, Tomato, Egg, and Avocado. It was easy (or would have been if I didn’t burn the bacon the first time around…) but bottom line, made both of us happy!
You’re all smart people so I’m sure you don’t need the ingredients laid out for you, but in case you’re having a “half speed” day, here you go!
2 strips of bacon
1 egg, over easy
2 slices of tomato
2 slices of avocado
I won’t go in to detail, we all know how to make a sandwich. But I will tell you, we “customized” our sandwiches even further. I added a little mayo to mine, he added a little cheddar to his. This is a “no holds barred” sandwich so go crazy!
So this is more than just your average dipping sauce. Yes, I suggest that you accompany it with the empanadas, but how yum would these be with the crab cakes too? Anyway, you be the judge of how you want to use this lil nugget of culinary creativity and comment below! Oh and word is, you can sprinkle with a bit of chopped cilantro to look really authentic and fancy. What’s the saying : fake it till you make it?! haha enjoy.
1 large ripe avocado
1/2 cup reduced-fat Greek yogurt (less fat than sour cream and full of the flavor, genius I know!).
1 jalapeno (finely chopped, remove seeds to lower the heat level).
Juice of 1 lime (try fresh, I abhor the bottled stuff. oh and don’t even think lemon will do what the lime does).
Kosher salt and freshly ground black pepper
Slice the avocado in half and remove the pit. Scoop the flesh into a blender or food processor and add the yogurt, the jalapeno, lime juice and a big pinch of salt and pepper. (If you don’t have a jalapeno or the store is out of it just do a quick squirt of sriracha or your favorite hot sauce to replace the heat you would’ve gotten with the jalapeno). Blend until smooth. One good thing to note is this sauce stays well because the lime keeps the avocado color from turning. Although I doubt you will have leftovers because I may or may not have cut my tongue licking the inside of the blender that’s how freaking good this sauce is!
Salad Palette pleasers: crunch, sour, sweet, spice, creamy, filling. All of these elements in one dish? By the way, this isn’t even a dish per se. It’s a fantastic salad that I have served at every single barbecue I’ve ever hosted. Yes, I know it’s not summer. I see the snow on the ground, BUT we all need to eat more salads and veggies. Especially since 75% of us will be making the cliche lose weight/get healthy new years resolution in less than a month. So, you can thank me once your taste buds do a lil dance while eating this “boring old salad”. Oh and its gluten-free so you know that’s a fad these days and so this salad is also now chic.
1 avocado, diced (creamy & the binder)
1 cup of corn (defrost in the microwave, starch/filling)
1 red bell pepper, diced (crunchy a tad sweet)
1 lemon or lime (juice only no zest for the tart)
1/2-1 tbsp. tony’s (the Cajun spice, same one used in the salmon Omega 3 recipe…re use of ingredients is kind of the theme here if you haven’t quite caught on! Oh Hi! check out our Instagram to see what the container looks like. Adjust based on taste preference/saltiness)