Tag Archives: appetizer

Avocado Deviled Eggs for the Win!

Alex, I’ll take “foods Sherri’s mother never cooked” for 400 please. Originating in Italy, this round food is often filled with a mixture of egg yolk, mustard, and hot sauce.* Alex… What are deviled eggs? That is correct!

If this was a real episode of Jeopardy I would be $400 richer right now. Aside from my opening little joke, I have no cute story to tell for these eggs. All I have to offer is a beautiful photo and delicious recipe. They were not part of my mother’s recipe box or mine for that matter. It was found quite accidentally sitting in a basket, next to the avocados at my local grocery with no name or website attached.

The minute I saw it, just knew I had to try it. I don’t like regular deviled eggs. I’m not a fan of the filling. This recipe seemed perfect and while I was supposed to add the egg yolk to the avocado and mash them together, I must have missed that step somehow. I’m glad I missed it; I think it would have been too rich and mellowed the flavor of the avocado. The original recipe called for a sprinkling of paprika on top. I love the flavor of Za’atar and thought the sesame seeds would add a nice texture. I was right! These are the perfect little bite.

They make a great quick breakfast, light snack, or very deserving as an appetizer. All that’s left my friends is to Enjoy! Let me know what you think.

3 hard-boiled eggs (I like to use extra-large)
1 large avocado
3 teaspoons lime juice (lemon will work as well)
¼ teaspoon garlic powder
Pinch of salt and pepper
dash of hot sauce (optional)
sliced scallions
Sprinkle with Za’atar (or other spice you like)

Boil the eggs using my method. Click here for the instructions. Cook, cool and carefully peel the eggs. Use a sharp knife and cut the eggs in half vertically. Remove the cooked yolk from the egg and put aside.**

Add the avocado into a wide flat bowl and mash. Add the lime juice, garlic powder, a drop of hot sauce, salt and pepper. Mix together and spoon into each half. You can sprinkle them with any seasoning but I really like the flavor Za’atar adds. Place a couple of scallions on top and that’s it!

*FYI… the hot sauce gives it heat, which is why deviled eggs are called “devil”ed
**Instead of discarding, you could put them aside and make my mom’s thumb cookies with them! Or, if you want, add them to the avocado.



A Hummus Shortage – Stop the Maddness!


A hummus shortage! Did I read that right? Is this really in the news? Apparently so.  Hummus, an irresistible Mediterranean dip made with chickpeas, tahini, garlic, olive oil, lemon juice and salt is getting its 15 minutes of fame. Now for the bad news… it’s because of a possible chickpea shortage! What will we do? The fear is that the mass production of hummus will slow down making it more expensive and difficult to purchase. Aside from hoarding cans and bags of chickpeas, let’s start learning how to make it ourselves!

I use to make hummus all the time when I lived in Brooklyn, it’s really easy. You basically put everything into a food processor and let it do it’s job. I even tried my hand at baking pita bread which came out pretty good, but I never tried it again. My apartment was near Atlantic Avenue where all the Middle Eastern supermarkets were. Thinking back, I can’t remember why I ever decided to make hummus in the first place. I was a single girl living on a budget and I’m sure that had something to do with it!


Today, I made what I call 1 – 2 – 3 hummus, although I should call it Trader Joe’s hummus as you can see from the photo above. I even purchased the lemons and garlic there! Traditional hummus is made with pure tahini. I have used tahini sauce that I found at Trader Joe’s and really love that it’s a small amount and not very expensive – plus, it tastes great! I served a portion with olive tapenade, and yes, it’s from Trader Joe’s! Enjoy!


Total Cooking Time: 15 minutes       Yield: 4 1/2 cups hummus or 20  1/4 cup servings

2  1/2 cans chickpeas drained and rinsed
1 – 8 ounce container Trader Joe’s tahini sauce (or 1/3 cup straight tahini)
1/4 cup water (more or less depending on how thick you like it)
1/4 cup extra virgin olive oil
juice from 1/2 small lemon
2 to 3 garlic cloves minced (according to taste)
1 – 1/2 teaspoons salt

In the bowl of a food processor, add 2 cans of drained and rinsed chickpeas, salt, 1/8 cup water, lemon juice, and minced garlic. Process for 20 seconds. Scrape down the sides of the bowl, add the container of tahini sauce and olive oil and pulse again for 20 seconds. If it’s not thin enough, add the rest of the water and pulse a few time till blended. I like it very creamy so I’ll let the processor run until the desired texture.