Impress Your Guests with 1980 Recipes: Guacamole and Mexican Deviled Eggs
Mom’s Betty Crocker Cookbook, published 1980 {Photo: Diane Wagner}
On this Mother’s Day, I celebrate my mom by sharing her dog-eared recipes for Mexican Deviled Eggs and Avocado Dip (Guacamole). The recipes came from the 1980 version of Betty Crocker’s Mexican Cookbook. As she does with all of her cooking, my mom modified the recipes and made them her own. Unlike many cooks, she relishes the opportunity to share her secrets. Try ’em. You’ll like (no, love) ’em!
Mexican Deviled Eggs, Mom’s version {Photo: Diane Wagner}
Mexican Deviled Eggs
Ingredients
6 hard-boiled eggs
2 tablespoons mayo
½ jalapeno, seeded and finely chopped
½ tablespoon ground cumin
½ tablespoon finely chopped capers
½ tablespoon prepared mustard
Some chili powder & cilantro
Instructions
1. Cut peeled eggs into halves.
2. Slip out yolks.
3. Mash yolks with fork.
4. Stir in mayo, jalapeno, cumin, capers, mustard – mix until smooth.
5. Fill egg whites with egg mixture.
6. Sprinkle with chili powder and cilantro.
Avocado Dip, Mom’s version {Photo: Diane Wagner}
Avocado Dip (i.e. Guacamole)
Ingredients
2 large, ripe avocados – mashed
2 roma tomatoes, finely chopped
1 med. onion (about ½ cup, chopped)
2 jalapeno peppers, seeded and finely chopped
1 clove garlic, finely chopped (optional)
2 tablespoons cilantro
1 tablespoon Canola oil (or vegetable oil)
Juice of ½ lime
Dash of pepper
Instructions
Mix ingredients in glass bowl. Cover and refrigerate for 1 hour.
Makes 2 cups.
