Foodie Friday – Guacamole Deviled Eggs

Avocado Deviled Eggs 4
For the longest time, I hated deviled eggs – while I love hard-boiled eggs, I’m not overly fond of mustard or pickles, both of which somehow always manage to find their way into a lot of deviled eggs recipes at pot-luck dinners here in the south.

One day, though, I had some deviled eggs that didn’t have those ingredients added to them, and I’ve been hooked ever since.

Now, my “go-to” recipe for deviled eggs has always just been to add mayonnaise to the egg yolks – I like my food rather bland, but that’s just me.  However, when I saw this recipe, I was….intrigued.

The best thing about this recipe is that you don’t have to stick to just the listed ingredients. If your family likes a spicier guacamole, by all means feel free to add extra items to the mix – a couple of tablespoons of diced tomatoes, onions, jalapenos (or salsa, if you like all three), some cilantro, cayenne pepper or cumin instead of paprika, etc.

Even though it’s summertime, and you want to be careful not to leave things made with eggs and/or mayonnaise out in the sun too long, this is a perfect dish to bring along to a summer picnic.  And honestly I rather doubt you will have to worry about these sitting out in the sun – they’re liable to be snatched up pretty quickly!

Guacamole Deviled Eggs

12 large eggs
2 limes
2 tablespoons sour cream
2 ripe avocados, peeled and pit removed
Salt and pepper
Sweet Spanish smoked paprika (optional)

1. Add the eggs to a medium pot and fill with cold water until the eggs are just covered; place over moderately high heat. When the water comes to a boil, turn off the heat, cover the pot with a lid and set a timer for 10 minutes. At the 10 minute mark, transfer the eggs to a bowl with cold water and rinse until room temperature. Peel the eggs and slice them in half.

2. Carefully remove the egg yolks from each halved egg and place in a bowl. Zest one of the limes and add it to the egg yolks. Next, add the juice from the 2 limes and mix in the sour cream. Mash the mixture with a fork, and mix until smooth.  Mash the avocados and add them to the bowl. Mix and mash until mixture is completely smooth. Salt and pepper to taste.

3. Spoon or pipe (with star tip) the avocado/egg mixture into the cavities of the egg whites. Garnish, if desired. Tap a few dashes of paprika on top of each egg and serve.

Avocado Deviled Eggs 3

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Tuesday Tunes – “Poor Wayfaring Stranger”

I’ve got a treat for everyone today – two soulful versions of this beloved classic.

Good God Almighty – when the roll is called up yonder, it’s a pretty safe bet that this lady will be in the Heavenly choir:

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Sunday Funnies – It’s a good thing he’s so cute…..

A couple of years ago, Paul and I went to see the movie “Act of Valor” – the one that stars real-life Navy SEALs.  We both really enjoyed it, and it was neat to see “the real deal” in action.

At the time that the movie came out, there was a hilarious comment at one of the blogs that I followed.  One of the guys was relating the story about how his wife had taken their young son to the museum that day, and some guy had come over and struck up a conversation with her.  In the course of the conversation, he mentioned that not only was he a Navy SEAL, but he was actually IN the movie.

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Foodie Friday – Watermelon Sorbet

Watermelon Sorbet 3
In the heat of the summer, is there anything better than an icy/slushy treat? And who doesn’t love the sweet taste of watermelon in the summertime? This recipe has both, along with a couple of surprise ingredients:

Watermelon Sorbet


  • 1/2 medium (watermelon) sliced lengthwise
  • 1 can(s) (6-oz. ) frozen pink lemonade concentrate, thawed and undiluted
  • 1 can(s) (15 1/4-oz.) crushed pineapple, undrained
  • 1/2 cup(s) sugar


  • Scoop out watermelon flesh, place in blender or food processor and process until smooth. Pour purée through a wire mesh strainer into a bowl; discard pulp and any seeds. Measure 8 cups of juice; add lemonade concentrate, pineapple and sugar, stirring until sugar dissolves.
  • Pour mixture into a 9” x 13” pan; cover and freeze until firm. Break frozen mixture into chunks. Place half the mixture in blender or food processor; process until smooth. Repeat with remaining frozen mixture. Serve immediately.

Watermelon Sorbet 5.

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Tuesday Tunes – “Libertango” by the Swingle Singers

I’m always intrigued by the ingenuity of human beings – having been in choirs virtually all my life, one of the things that I am in awe of is really well-done a cappella music. The Swingle Singers – while the faces/voices may change as the years go by – have consistently continued to amaze with their vocal gymnastics:


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One Small Step – July 20, 1969

Moon Landing.
“That’s one small step for a man, one giant leap for mankind.”

Today marks the anniversary of the first manned Moon landing. Those of us who are old enough to remember seeing it live can still recall the awe and wonder of that moment when Neil Armstrong stepped down and set foot where no man had gone before.

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Foodie Friday – Sylvan Beach Summer Soup

Sylvan Beach 8a.

Once again, while looking for one thing I found something completely different….

Back in college, I got a little recipe booklet from the Imperial Sugar company which was full of recipes from around the state of Texas. One of the recipes apparently used to be served back in the day at the Sylvan Beach Pavilion in my hometown of La Porte, Texas.

Sylvan Beach 6.

By the time we moved to La Porte, they weren’t serving fancy luncheons there any more, but the pavilion was the site of many functions while I was growing up, including parties after high school graduations.  Whenever we go back to La Porte to visit friends and family, I still enjoy going to Sylvan Beach and revisiting one of my favorite old hangouts.

The pavilion was damaged during Hurricane Ike, but in October, 2013, it reopened after a big renovation which restored the pavilion to its former glory. I hope that many, many more generations of South Texans are able to have as much fun at the restored pavilion as past generations did at the original pavilion.

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