PALEO DEVILED EGGS
Deviled eggs make a great snack or party appetizer. They are easy to make and you can even make them ahead of time and store them in the fridge. These are also good for kid and adult lunches, just make sure to pack them in a sealed container.
If I am feeling fancy (which is not often), I will scoop the filling into an icing bag and pipe the filling into each egg yolk cup. You can also place the filling in a small resealable plastic bag, cut the tip off on end, and pipe the filling in that way.
Deviled eggs are great plain, but there are so many ways you can dress them up! This recipe calls for paleo mayonnaise, but using ripe avocado works great as well. Some great things to add to your deviled eggs are crumbled cook bacon, chopped fresh chives, some fresh dill, hot sauce, jalapenos or sun dried tomatoes.
If I am feeling fancy (which is not often), I will scoop the filling into an icing bag and pipe the filling into each egg yolk cup. You can also place the filling in a small resealable plastic bag, cut the tip off on end, and pipe the filling in that way.
Deviled eggs are great plain, but there are so many ways you can dress them up! This recipe calls for paleo mayonnaise, but using ripe avocado works great as well. Some great things to add to your deviled eggs are crumbled cook bacon, chopped fresh chives, some fresh dill, hot sauce, jalapenos or sun dried tomatoes.
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Paleo Deviled EggsPrep time: 5 mins Cook time: 20 mins Servings: 8
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Ingredients:
- 8 large eggs
- 1/3 cup paleo mayonnaise (or 1 medium ripe avocado)
- 1 Tbsp. prepared mustard
- Sea salt and ground pepper to taste
- Paprika for garnish (optional)
Equipment:
- Medium saucepan
- Ice cubes
- Knife
- Medium sized bowl
- Fork and Spoon
- Piping bag (optional)
Directions:
1. Add eggs to a medium sized saucepan and fill the pan with enough water to cover the eggs. Place the pan on the stove over medium-high heat and bring just to a rolling boil. Remove the pan from heat, cover, and let sit for 12 minutes.
2. Place the eggs in a bowl of ice water for 3 minutes to stop the cooking process. Roll each egg back and forth gently on the counter with the palm of your hand to create small cracks across the egg, then gently slip off the peel (sometimes it helps to peel them under a gentle steam of water). Cut the eggs in half lengthwise and scoop out the yolk of each egg into a medium sized mixing bowl. Place the egg whites on a tray or plate, round side down.
3. Add the mayonnaise and mustard to the egg yolks and mash together with a fork. Make sure that you get a creamy consistency and that all of the lumps are removed. Add salt and pepper to taste.
4. Scoop a spoonful of the egg yolk mixture into each egg white and top with a couple dashes of paprika (alternatively you can use a piping bag to create a little more design). Place in the refrigerator until ready to serve.
- 8 large eggs
- 1/3 cup paleo mayonnaise (or 1 medium ripe avocado)
- 1 Tbsp. prepared mustard
- Sea salt and ground pepper to taste
- Paprika for garnish (optional)
Equipment:
- Medium saucepan
- Ice cubes
- Knife
- Medium sized bowl
- Fork and Spoon
- Piping bag (optional)
Directions:
1. Add eggs to a medium sized saucepan and fill the pan with enough water to cover the eggs. Place the pan on the stove over medium-high heat and bring just to a rolling boil. Remove the pan from heat, cover, and let sit for 12 minutes.
2. Place the eggs in a bowl of ice water for 3 minutes to stop the cooking process. Roll each egg back and forth gently on the counter with the palm of your hand to create small cracks across the egg, then gently slip off the peel (sometimes it helps to peel them under a gentle steam of water). Cut the eggs in half lengthwise and scoop out the yolk of each egg into a medium sized mixing bowl. Place the egg whites on a tray or plate, round side down.
3. Add the mayonnaise and mustard to the egg yolks and mash together with a fork. Make sure that you get a creamy consistency and that all of the lumps are removed. Add salt and pepper to taste.
4. Scoop a spoonful of the egg yolk mixture into each egg white and top with a couple dashes of paprika (alternatively you can use a piping bag to create a little more design). Place in the refrigerator until ready to serve.
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