No. 1 : Quick Recipe

GUAC Stuffed Eggs

  • 6 Large Hard Boiled Eggs
  • 1 Avocado
  • 1 Garlic Clove, grated
  • ½ Tsp Hot Sauce like Sriracha or Tabasco
  • ½ Tsp Lime Juice
  • ½ Tsp Sea Salt
  • 1 Jalapeño Pepper, seeded and ribbed, cut in half and sliced

Cut the eggs in half lengthwise and put the yolks in a medium bowl Cut the avocado in half lengthwise, remove the pit and scoop the flesh with a spoon into the bowl with the egg

No. 2 : Kitchen Smidgen

Add some crunch and a cradle for your eggs by placing them in a “scoop” corn chip. To keep the eggs from rocking and rolling on your platter, put a tiny spoonful of the egg stuffing on the platter before putting your eggs down.

Thanks to photographer Chloe Clark for the gorgeous picture above!

No. 3 : Get Creative

There are lots of good ways to make boiled eggs, but this is my favorite, (easy) technique. Attributed to Julia Child, you add eggs to a pan and cover with cold water by an inch. Bring to a boil over high heat. Remove from the heat, cover with a lid and set aside for 15 minutes. Remove the eggs from the hot water and put in a bowl. Run cold water over the eggs and let them sit in the cold water until ready to peel.

No. 4 : Wine FIND of the Week

LIMA Vinho Verde


Portugal, About $13 at Whole Foods

Anytime is the perfect time for Vinho Verde. This one is special, made from a single varietal grape versus the more ordinary blends of traditional Portuguese grapes.  Bright tasting with citrus flavors of lemon, lime and stone fruit. (Stone fruit is wine-speak for fruit like peaches, nectarines or apricots with a large pit or stone in the middle.) Super for appetizers like this one or your favorite salad or slaw.

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