If you love deviled eggs, this Paleo recipe makes it acceptable to eat them for lunch! Classic deviled eggs meet egg salad in this tasty wrap recipe that also includes crispy apple slices.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
chill:
up to 4 hours
Servings:
4
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Paleo Deviled Egg Wraps

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine the eggs, Paleo Mayonnaise, mustard, and paprika. Season to taste with salt and pepper. Arrange apple slices on lettuce leaves; top with egg mixture. Roll up to enclose. Wrap and chill up to 4 hours.

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*Tip

To keep the apple from browning, brush lightly with lemon juice.

Nutrition Facts (Paleo Deviled Egg Wraps)

236 calories; total fat 18g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 11g; cholesterol 288mg; sodium 354mg; potassium 180mg; carbohydrates 7g; fiber 1g; sugar 5g; protein 10g; trans fatty acid 0g; vitamin a 688IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 35mcg; vitamin b12 1mcg; calcium 52mg; iron 2mg.

Paleo Mayonnaise

Ingredients

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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.

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  • 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.

Paleo Cassava Tortillas

Ingredients

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Directions

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  • In a medium bowl stir together all ingredients. Add more water, 1 Tbsp. at a time, to make a dough that holds together but is not sticky. Divide dough into 4 portions.

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  • Brush the bottom of a large skillet with additional olive oil; preheat skillet over medium-high. For each tortilla, roll a dough piece between parchment paper into a 6-inch circle. Remove top piece of parchment. Carefully invert the dough circle into one hand; carefully peel the parchment from the dough circle with the other hand. Turn dough into skillet. Cook 1 minute per side or until lightly browned and bubbled. Remove to paper towels. Repeat with remaining dough, stacking tortillas with paper towels between each.

  • Serve immediately or place stack in an airtight container while warm; cool. Store in the refrigerator up to 1 week or freeze up to 2 months; thaw before using. To serve, reheat between paper towels in the microwave for 20 to 30 seconds before using.

Nutrition Facts (Paleo Cassava Tortillas)

142 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 0mg; sodium 291mg; potassium 0mg; carbohydrates 21g; fiber 2g; sugar 0g; protein 1g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 1mg; iron 0mg.
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