Guacamole Deviled Eggs

Our 4th of July kicked off a whole new season in our lives. Though we still didn't technically own our new home, we hosted our first "big" party with family and a few friends. It was one of those totally last minute deals where we were literally buying a gas grill hours before we lit it up . . . and I was in need of some majorly tasty party food -- and fast.

PS: I need a major post-move makeover, people!

Deviled eggs are an all-time favorite of mine. I could seriously eat an entire batch myself. And keeping with my Avocado Egg Salad theme, I thought to try them with some guacamole we had leftover from a Veggie-Loaded Quesadillas dinner the night before.

Let me tell you, these eggs are !!!


GUACAMOLE DEVILED EGGS

What you'll need . . . 

• 12 eggs, hard boiled 
• A couple tablespoons to Vegenaise or mayo*
• 1/4 cup homemade guacamole (or store bought), more if desired
• Dried dill, paprika, etc.

* Optional, but I love the tangy taste it adds to this recipe!

Method . . .

1. Hard boil your eggs on the stove. The best instructions I have ever run across for this process are from Martha Stewart. Works perfectly every time -- cover eggs with 1 inch of cold water, bring to a rapid boil, take off from heat + cover, and let sit for 12 minutes before putting in a bath of cold (or icy) water to stop the cooking.
2. Slice eggs in half -- carefully -- and place hardened yolks in a small bowl. Arrange on a plate for future filling.
3. Then add the Vegenaise or mayo and guacamole and mix until well incorporated. You may add more mayo or guac, depending on your desired flavor and texture.
4. Then scoop a generous amount into each egg 
5. Then top with generous sprinklings of dill and smoked paprika, etc. I also added some fresh grated black pepper and sea salt for good measure.

I will definitely be making another batch (for myself only!) ASAP. There's just something about that avocado + egg mixture that gets me every time. Oh, and if you're vegan, you can always tried the Tofu Avocado Salad recipe we posted last year. It's another winner!

Happy Monday -- and I hope you all had a great holiday! Here are some more photos from our party. I'd say this recipe is certainly a strong move toward making more of my clean eating goals a reality.

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Easy Guacamole and 1,000 Subscribers

It's a happy morning here at the (never home)maker household. No, it's not the guacamole you see above -- that's been food history since Saturday afternoon. It's even better . . . we've reached 1,000 subscribers (1,026 to be exact -- via Feedburner)! This is the milestone we've been hoping to reach for a LONG time. Now that it's here, we're just ecstatic! Thanks to all of you who have been reading us from the beginning. Thanks to all of you who are new. If you have suggestions on how we can give you more of the good stuff you're looking for -- just leave a comment or email us at neverhomemaker@gmail.com.

But enough about us! This guacamole recipe is one of our favorites. We probably eat too many avocados. Most of them plain. When we're feeling especially hungry, we make this guac. Much like all other recipes we post, this one is incredibly simple.

See?


What you'll need . . .

• 2 ripe avocados (taken out of their shells, of course)
• 1/2 medium white onion, chopped
• Bunch of cilantro, torn up (if you don't like it, skip it)
• 1 teaspoon garlic powder
• 1 teaspoon (2 cap-fuls) lemon juice
• 1/2 teaspoon salt (or to taste)

Method . . .

1. Put all ingredients in a bowl (except the salt).
2. Then, mix with a KNIFE! It's a tip I learned from a writing professor (Marlene) back in college. It keeps the guac chunky. Just cut through all ingredients and x-cross until well incorporated.
3. Then add the salt -- not too much. And serve immediately.

Picking out the best avocado can be tricky. Here's some info I found online that may help you choose:

You’re better off picking slightly unripe ones and letting them ripen on the counter with your bananas. Ideal avocados to purchase are dark green and hard, and they brown slightly and become slightly soft to thumb pressure as they ripen. Remove the flesh by cutting the fruit in half lengthwise. If you twist it open from here, the large pit easily comes out of one side, and all you have to do is twist it out of the other side with a knife. (source)

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