I LOVE Deviled Eggs! They are at every one of my family get-togethers and holidays. Delicious, no doubt about it, but how do you know if they are Paleo? Egg yolks? Check. Seasonings? Check. Mayo? Hmmmmmm.. yes, but all store-bought mayos are made with soybean oil or some other inexpensive oil with a wacked-out Omega-6 to Omega 3 ratio ( to understand more about good fats, check yesterday’s post here) . What is a “paleo party planner” to do? Why, make your own mayo, of course!
Here is a link to a great Paleo Mayo recipe video I posted a few weeks back by Tina Forzaglia. It is very good, however I am a fan of a little vinegar and more seasoning in my mayo, so I also have my own recipe for Paleo Mayo posted below.
Deviled Eggs with Britt’s Paleo Mayonnaise
INGREDIENTS FOR DEVILED EGGS
- 9 hard-boiled eggs( makes 18 deviled eggs)
- 1 and 1/2 cups of Britt’s Paleo Mayonnaise or other Paleo Mayo Recipe
- Paprika for dusting
DIRECTIONS FOR DEVILED EGGS
- Boil 9 eggs in a pot of water for 14 minutes. Remove from heat and dump eggs into a large bowl of ice water. Wait 20 minutes for eggs to cool.
- After your hard-boiled eggs have cooled. Peel shells and cut eggs long-ways in half, removing the egg yolks and setting aside in a small bowl.
- In a food processor or blender, Take 1 and 1/2 cups of Paleo Mayo ( recipe below) and add egg yolks. Blend for 30 seconds to 1 minute or until smooth. Take a small spoon and fill each egg white half with the yolk mayo mixture. Dust the top of the deviled eggs with paprika. Serve immediately or refrigerate for later.
- BRITT’S PALEO MAYONNAISE INGREDIENTS
- 1 and 1/2 cup of Extra Light Olive Oil ( do not use regular EVOO – Tina F. was right. It’s just too strong.)
- 1 teaspoon of lemon juice
- 1 raw egg
- pinch of salt and pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of tarragon
- 1 teaspoon of white wine vinegar
- 1 tablespoon of dijon mustard
You will need: a blender or food processor
PALEO MAYO INSTRUCTIONS
- ( You can make this ahead of time or with the hard-boiled eggs): In your blender or food processor, blend your raw egg. Keep your blender/processor going and very slowly drizzle all of your olive oil into the egg blending, letting the oil thicken with the egg. While the blender is still going, add your lemon juice, mustard and vinegar. This process should take anywhere from 1 to 3 minutes of blending. Turn blender/processor off and add your seasonings. Start blending again for another 30 seconds to 1 minute until mixture is thickened and all the ingredients are blended well. Remove from blender and pour into a Tupperware dish. Great on top of meats like turkey, pork, or chicken as well as salads!