Category Archives: Eggs

Deviled Eggs with Britt’s Paleo Mayonnaise

Deviled Eggs

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


  • 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


  • 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.
    • 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


  • ( 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!

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Primal Eggs Benedict

One of my favorite breakfast dishes of all time would have to be Eggs Benedict. Unfortunately, I have not been able to find a local breakfast establishment that makes a “gluten free” option, let alone Paleo. The poached eggs? Sure. Bacon? Check. Hollandaise sauce? Not so much. Nearly every chef throws some flour in their Hollandaise, (the sauces get you every time if you’re not careful!) but you really DONT have to. Here is my version of Eggs Benedict ( minus the english muffin) with a simple Hollandaise sauce. If you are not an experienced egg poacher, click here for a basic guide to poaching eggs.

Cook Time: 30 minutes

Serving Size: 2 people ( 3 eggs a person)


  • 4 strips of nitrate free bacon
  • 6 eggs poached
  • 1 cup of spinach leaves

Hollandaise Sauce Recipe – Makes 1 cup – plenty for two people

  • 4 egg yolks
  • 1 tablespoon of lemon juice
  • 1 stick of unsalted butter melted
  • Dash of salt and pepper
  • Pinch of Paprika
  • Pinch of Tarragon


  • In a medium skillet, fry 4 strips of bacon. Once finished, let cool on paper towel and cut into small pieces – set aside
  • While your bacon is frying start your boiling water for poaching eggs. This will cut down on your total cooking time. ( follow egg poaching guide linked above)
  • For your Hollandaise sauce, take a metal or glass mixing bowl. Vigorously whisk your egg yolks and lemon juice until your mix has thickened and nearly doubled in volume. Place the mixing bowl over a slightly smaller saucepan with a small amount of water that is barely simmering – not boiling ( or you can use a double boiler) – you want the saucepan to be smaller than the bowl because you need to make sure the bowl is not touching the simmering water when set on top ( if it does, it will “cook” your egg yolks- you don’t want that!). Continue to whisk yolk mixture rapidly, slowly adding in your melted butter. Continue to whisk until the sauce has thickened and doubled in volume. Remove from heat and add your seasonings. Cover and set aside in a warm spot until the poached eggs are ready.
  • Starting with a bed of spinach, add your 3 poached eggs, hollandaise sauce, and then bacon pieces on top. Eat and be merry!




Posted by on February 29, 2012 in Eggs, The "Kills"


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