Deviled eggs are so easy to make, but create a big impact. Traditionally, they're made with non-paleo mayonnaise, but with a simple switch to my paleo mayonnaise, they're back on the menu again!
I love devilled eggs as a party food, or just for a snack. Why have hard-boiled eggs, when you can make these?
Recipe: Paleo Deviled Eggs
These Paleo Deviled Eggs are an easy and delicious snack or party food. By switching to paleo mayonnaise, you can enjoy this classic dish without compromising on your diet. Perfectly seasoned with mustard and paprika, they make a big impact with minimal effort.
Servings: 4
Calories: 80kcal
Cost: $5
Equipment
- Large pan
- Bowl
- Piping bag (optional)
Ingredients
- 4 free range eggs
- 2 tablespoons paleo mayonnaise
- 1/2 teaspoon mustard powder
- sea salt and ground pepper
- 1/2 teaspoon paprika
Instructions
- Boil the Eggs: First, in a large pan of cold water, add the eggs, then bring to the boil. Allow the eggs to boil for at least 12 minutes.
- Cool the Eggs: Next, cool the eggs quickly by pouring cold water into the pan, allowing the hot water to drain away in the sink.
- Peel the Eggs: Remove the eggs and peel the shells off. Lightly smash the eggs on the counter so the whole shell is cracked, then peel off neatly. Be careful to do this cleanly and not damage the egg white.
- Cut the Eggs: Using a good sharp knife, cut the eggs in half lengthways.
- Prepare the Filling: Remove the egg yolks and place them in a bowl. Add the paleo mayonnaise, mustard powder, and seasoning to the bowl and mix well.
- Fill the Eggs: If you have the skills, transfer the mixture into a piping bag and pipe the mixture back into the egg halves. Otherwise, just spoon it in.
- Garnish: Finally, sprinkle the paprika onto the egg halves to garnish.
 |
 |
 |
