“Deviled Eggs are always great to bring to a potluck or party. My college friends, Joyce and Pat, particularly liked to add chopped up Bread & Butter Pickles.” – April Ferre
Slice eggs in half lengthwise. Combine egg yolks in a small bowl. Add enough mayonnaise to moisten egg yolks; stir until smooth. If desired, add Dijon mustard or onion powder to taste. Mix well.
If you need to smooth out the egg mixture a bit or want to cut the calories and use less mayonnaise, you can add a little milk or cream.
Add some pickle relish or chopped ham, if desired. Spoon yolk mixture back into eggs halves. Top with paprika or dill if desired. Serve chilled.
“I use to hate avocados. At restaurants, I would ask them to leave it off my club sandwiches. I wouldn’t touch the guacamole at Mexican restaurants. One day my college roommate, Danielle, made some guacamole and offered me some. I figured the polite thing to do was to try it. And I LOVED it! What had I been doing all those years telling them to leave off the avocado?!?! This guacamole changed it all for me.” – April Ferre
Mash the avocados and add the rest of the ingredients to taste. You can also use fresh chopped onion for onion powder, and substitute lime juice for lemon juice. Serve with tortilla chips.
Peel grapefruit and oranges, separate into segments, remove membranes and dice.
Zest 1 lemon and 1 lime, juice both lemons and limes. Combine in a bowl with red onion, bell pepper, cilantro, Serrano pepper, olive oil, honey and salt. Whisk together and fold in grapefruit and oranges. Let sit overnight for flavors to blend.
