Name: Paleo Avocado Deviled Eggs
Total time: 50 min
Yield: 24 deviled egg halves
Ingredients: 12 eggs, hard cooked and peeled*; ½ cup Paleo Mayonnaise; 1 tablespoon country Dijon-style mustard; 2 teaspoons lemon juice; ⅛ teaspoon freshly ground black pepper; bottled hot pepper sauce; 1 ripe, yet firm avocado, halved, seeded, and peeled; Snipped fresh chives (optional)

*Tip

To hard-cook eggs, place eggs in a single layer in a Dutch oven. Add enough cold water to cover eggs by 1 inch. Bring to a full rolling boil over high heat; remove from heat. Cover and let stand 15 minutes; drain. Place eggs in ice water to cool; drain. To peel, gently tap each egg on countertop. Roll egg between the palms of your hands. Peel off eggshell, starting at the large end.

Paleo Mayonnaise

Ingredients

1 pasteurized egg*
1 tablespoon lemon juice
½ teaspoon sea salt
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper or 1/4 tsp. white pepper
1 cup avocado or walnut oil, or extra-light tasting olive oil

Directions

Step 1

In a wide-mouth pint jar or 2-cup liquid measuring cup combine first five ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture.

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Step 2

Using an immersion blender, hold blender against bottom of jar and blend 20 to 30 seconds. When mixture is nearly combined and thickened, move blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together first five ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.)
Step 3

Cover jar or transfer mayonnaise to an airtight container. Store in the refrigerator 3 to 5 days.

*

Be sure your egg is pasteurized because it never gets cooked to kill harmful bacteria.

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Paleo Avocado Deviled Eggs

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Recipe Summary