Yes, these deviled eggs are Paleo! It's all thanks to our Paleo mayonnaise, which makes them just as creamy and delicious as regular deviled eggs, while still following Paleo guidelines.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
50 mins
Servings:
24
Yield:
24 deviled egg halves
Advertisement

Paleo Avocado Deviled Eggs

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggs in half lengthwise and remove yolks. Set whites aside. Place yolks in a large bowl; mash with a fork. Stir in Paleo Mayonnaise, mustard, 1 tsp. of the lemon juice, black pepper, and hot pepper sauce. Spoon or pipe yolk mixture into egg white halves. Cover and chill up to 4 hours.

    Advertisement
  • Before serving, cut avocado into 1/2-inch pieces; toss gently with remaining 1 tsp. lemon juice. Sprinkle deviled eggs with avocado and, if desired, chives.

*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.

Nutrition Facts (Paleo Avocado Deviled Eggs)

79 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 96mg; sodium 71mg; potassium 65mg; carbohydrates 1g; fiber 0g; sugar 0g; protein 3g; trans fatty acid 0g; vitamin a 150IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 17mcg; vitamin b12 0mcg; calcium 15mg; iron 0mg.

Paleo Mayonnaise

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.)

  • 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.

Advertisement

Reviews

Advertisement