Paleo Devil Eggs
I love me some deviled eggs but haven't indulged in them since going grain-free. Regular mayonnaise typically contains sugar and soybean oil, which are two things that I'm trying to avoid. Mass-produced mayo is also made with eggs from hens that may have been caged and/or treated with hormones. I'm very excited that deviled eggs are back on our table, thanks to some inspiration from Paleo Cupboard's Paleo Deviled Eggs. The cayenne and curry give them a delightful extra zip of flavor.
Paleo Devil Eggs
12 all-natural cage-free brown eggs
1/3 cup paleo mayo (see below)
1 rounded tablespoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 teaspoon cayenne
1/4 teaspoon curry
Paprika, for garnish
In a large saucepan, add eggs, cover with filtered water and bring to a boil. Remove from heat, cover and let rest for 12-14 minutes. Rinse eggs under cool water and peel. Cut them in half lengthwise and scoop the yolk from each egg into a medium bowl. Place the egg whites on a tray round side down. Add the mayo, mustard and seasonings to the yolks and mash together well with a fork. Spoon yolk mixture into the egg whites and sprinkle a dash of paprika over each egg. Refrigerate for at least an hour before serving.
1 egg yolk, room temperature
2 tablespoons lemon juice, room temperature
1/2 teaspoon sea salt
1 cup olive oil
Add yolk, lemon and sea salt to a small bowl and mix with an immersion blender for 30 seconds. Keep the blender running and very slowly add a few drops of oil at a time. Have patience, because this mayo is worth it. Keep slowly adding a tiny but of oil at a time (while blending) until all of the oil is used. Store in the fridge for up to 2 days.