I made a ham tonite. Every time I make ham, I think of green eggs and ham. The ham part is self explanatory – I don’t do anything special with it, but the green eggs part is a personal favorite. Here’s my recipe for guacamole deviled eggs. They’re good and fairly good for you. Oh, and they go great with a ham sandwich. You’ll notice the picture above is why I write about food and am not a world renowned photographer.
- One dozen eggs
- two very ripe haas avocados
- 1 shake of hot sauce
- 2 tbsp balsamic vinegar
- mixture of salt, pepper, and garlic powder – or goya adobo
- 1/2 cup mayonnaise
Hardboil a dozen eggs, save four of the yolks when you split them. Take two very ripe soft avocados and mix them. I use a fork to do it so it stays sort of chunky. Add one shake of hot sauce (maybe two), a tablespoon of balsamic vinegar (more if you like), and some goya adobo. If you don’t use adobo, you can use a mixture of salt, pepper, and garlic powder. Mix in 1/2 cup of mayo. The mixture should be thick and chunky and medium green. Garnish with chili powder instead of paprika.
Completely unrelated to the above recipe, there is nothing more adorable than the little cretin pictured below eating a carrot.