Deviled Eggs
  • 6 eggs
  • 1/2 chopped celery
  • 1 TBL chopped onion
  • 1 TBL relish
  • 1/4 cup Mayo
  • 1/8 tsp cayenne pepper
  • 1/8 tsp of hot pepper sauce
  • Black pepper to taste
  • Paprika: Sweet

1) Put eggs in a saucepan, cover with water.
Bring to a rapid boil, cover, and set aside for ten
2) Run cool water over eggs and peel.
3) Slice in half, place yolks in a bowl with celery,
onion, relish, mayo, cayenne, hot pepper sauce,
and black pepper. Mix together until yolks are
4) Add mixture to a small sandwich bag, cut out a
corner of the bag, and gently squeeze the bag to
fill each egg white half. Sprinkle with paprika and
refrigerate for 2 hours.

  • 2 TBL Tahini
  • 1 Can chick peas/ Garbanzo beans (Drained)
  • 4 TBL Lemon Juice
  • 1 Clove fresh garlic or 1 tsp minced from jar
  • 1/8 tsp cayenne
  • 1/2 tsp cumin
  • Black pepper to taste
  • Salt (optional) up to 1 tsp
  • Olive oil (optional)

1) Place all ingredients into the blender; except ones
flagged as optional. Blend until smooth.
2) Taste for salt and add as needed, mix slightly and
serve. Olive oil can be drizzled over the hummus; in my
opinion, it is not needed.

Notes: blend in roasted peppers, jalapenoes, or sun-
dried tomatoes for an additional twist.
Guacamole (hot)
  • 3 Avocados peeled and pitted
  • 2 TBS of cilantro, copped
  • 3 Roma tomatoes diced
  • 2 Garlic cloves or 1 tsp minced from jar
  • 1/4 cup Red Onion
  • 1 Jalapenoes chopped
  • 1 Habenero chopped
  • 1 Lime juiced or 1-2 TBL of Lime bottled
  • 1/8 tsp cayenne pepper
  • 1/2 tsp of hot pepper sauce
  • 1/4 tsp of salt (optional)

1) Place prepped avocados and cilantro in a large
bowl, add lime juice, cayenne, hot pepper sauce,
and salt (optional). Mash together with potato
masher to desired smoothness; I prefer slightly
2) Fold in Tomatoes, garlic, onion, and peppers
and chill for 2-4 hours.

Notes: A dash of cumin adds a twist and lemon
juice can be substituted for the lime