Paleo Deviled Eggs
A classic deviled egg recipe adapted to be healthier with a good paleo mayo.
Servings: 22 eggs
- 1 Tbsp Apple Cider Vinegar
- 12 eggs
- 84 g Coconut Oil Mayo 6 Tbsp
- 1.5 tsp Spicy Brown Mustard
- 0.5 tsp Worcestershire Sauce
- 70 g sweet pickles
Hard boil 12 eggs - Using an Instant Pot makes this so much easier to peel! See The Prairie Homestead for details.
Slice each egg in half lengthwise and remove yolks to a small bowl. Discard the 2 egg white halves that look the worst.
Mash yolks with fork until no lumps remain. Then add mustard, mayo, vinegar, Worcestershire, and a little salt and pepper to taste. Mix with a rubber spatula, smashing mixture against the side of the bowl until smooth.
Scoop the egg yolk filling and fill a pastry bag (or sandwich-size Ziploc bag with a hole cut in the corner). Pipe yolk mixture into the egg white halves, mounding filling about 1/2" above the flat surface of whites.
Garnish with paprika or a little sprig of parsley. Serve and watch them get gobbled up!
Serving: 1half-egg | Calories: 70kcal | Carbohydrates: 1.1g | Protein: 3.3g | Fat: 5.6g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 105.5mg | Sodium: 92.8mg | Potassium: 36.7mg | Sugar: 0.8g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.5mg