Hi! Hi! And Happy Monday. Do you remember a couple weeks back when I made you Butternut Squash and Maple Empanadas and told you about the new e-cookbook that myself and whole slew of other talented food bloggers contributed to called The Casual Veggie? Well, guess what? The book is now available! And to celebrate I made you guacamole deviled eggs!
The Casual Veggie Cookbook
This is a extensive compilation that features over 150 veggie-centric recipes from 45 food bloggers. Each of the 29 most common veggies from asparagus to eggplant to Brussels sprouts have their own chapter with details on how to buy, store, and cook them. The digital format is easy to navigate from any device but all the recipes are also printable so you don’t have to take your iPad into the kitchen if you don’t want to. The book is available for download right here from my site and every copy of the book bought from ¡Hola! Jalapeño helps support my blog, which means more delicious recipes for you…and maybe a glass of wine for me, I won’t lie. To purchase your very own copy click on the image of the book on the right-hand side of this page!
To celebrate several of us contributors are throwing a virtual party full of autumn nibbles and drinks.
Click on the links below to find all the details. My contribution to the shindig is a combination of everyone’s two favorite hors d’oeuvres; Deviled Eggs and Guacamole to make the world’s best guacamole deviled eggs (in my opinion). If the words deviled eggs have you thinking gloppy mayo-laden gut bombs then think again. These are light and creamy without using any mayonnaise at all. The avocado acts as the fat here which means less guilt for me when I accidentally devour half a dozen.
Even better guacamole deviled eggs are super simple to put together. Here’s how…
First you get the hard part out of the way; boiling and peeling the eggs (I give you a detailed rundown in the recipe for how I boil eggs, follow them and you will have perfect eggs every time). Then combine the yolks and the rest of the ingredients in a food processor and pulse until the filling is smooth. If you don’t have a food processor you can chop all the filling ingredients super small and then mash them together with a fork.
Pipe or spoon the filling into the egg white shells, top with some thinly sliced jalapeños or red chiles if you’d like and serve!
For the rest of the party check out these fancy veggie-inspired autumn drinks and appetizers:
- Sweet Potato Casserole Muffins from The Weekly Menu Cookbook
- Pumpkin Apple Wontons from Cooking Up Clean
- Bacon Wrapped Brussels Sprouts from Family for Health
- Pumpkin Madelbrodt from A Tasty Mess
- Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch from Parsley and Pumpkins
- Pumpkin Kale Smoothie from Fitful Focus
- Paleo Pumpkin Hummus from Primal Health with Jean
- Simple Spaghetti Squash Cakes from Pumpkins and Peanut Butter
- Pesto Stuffed Mushrooms from Real Simple Good
- Veggie Pita Pizza Bites from Toaster Oven Love
- Lemongrass Ginger Barley Tea from Vermilion Roots
- Roasted Beetroot with Crisp Chickpeas from Where Is My Spoon?
- Sparkling Pear Ginger Cocktail from Will Cook For Friends
- 6 large eggs
- 2 1/2 tablespoons of salt, divided
- 1/2 large, ripe avocado
- 1/4 cup cilantro leaves
- 1 jalapeño, sliced, plus 1 for garnish (optional)
- 1 scallion, chopped
- Juice of 1/2 a lime
- 1/4 teaspoon black pepper
- Place eggs in a medium saucepan and cover with cold water. Add 2 tablespoons of the salt and place over medium heat. Bring to a boil then remove from heat, cover, and let sit 12 minutes. Drain and rinse in cold water until cool enough to handle.
- Peel eggs and slice in half vertically. Remove yolks and place in the bowl of a food processor fitted with the blade attachment.
- Add remaining ingredients to the food processor and pulse until smooth, stopping to scrape down the sides occasionally.
- Pipe or spoon filling back into the cooked egg whites, top with thinly sliced jalapeños if desired and serve.