Avocado Deviled Eggs

Avocado Deviled Eggs

6 hard-cooked eggs; cooled and peeled

1 large Avocado; mashed

1-2 Tbsp. Real mayo

Mustard to taste

Lemon juice to taste

 

Cook eggs until centers are done. Allow to cool and cut lengthwise. Take out cooked yolk at mash in bowl.

Add mashed avocado to yolks and stir until combined. Stir in mayo and start with 1/2 tsp. of mustard and 1/4 tsp. of lemon juice. (Remember that you can always add more; but you can never take it away). Add mustard and lemon juice to your liking. Add a pinch of salt if you like.

Spoon mixture into cooked egg whites or use a ziplock bag or pastry bag. Chill before serving. Top with green onion if you prefer or parsley.

 

 

 

Shrimp & Avocado Salads

Shrimp & Avocado Salad      Makes: 4 Servings

(Simple & Delicious)

1 lb. uncooked large shrimp, peeled and deveined

1 small garlic clove, minced

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

2 tsp. olive oil

5 cups Hearts of Romaine salad mix

1 cup fresh or frozen corn, thawed

½ cup chopped sweet red pepper

1 medium ripe avocado, peeled and thinly sliced

 

Cilantro Vinaigrette

7 Tbsp. olive oil

¼ cup minced fresh cilantro

¼ cup lime juice

1 ½ tsp. sugar

1 small garlic clove, minced

½ tsp. salt

¼ tsp. pepper

In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turns pink; set aside.

In large bowl, combine the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado.

In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.