Description
Paleo deviled eggs are a delicious and healthy appetizer. This recipe uses paleo-compliant ingredients like avocado oil mayo.
Ingredients
Scale
- 6 large eggs
- 1/4 cup avocado oil mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Paprika for garnish
- Fresh chives or dill for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water and transfer eggs to an ice bath for 5 minutes to stop cooking and cool.
- Peel the cooled eggs and slice them in half lengthwise.
- Gently scoop out the yolks into a small bowl. Place the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth.
- Add the avocado oil mayonnaise, Dijon mustard, and apple cider vinegar to the mashed yolks. Mix until well combined and creamy.
- Season with salt and black pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of paprika and fresh chives or dill, if desired.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
- For easier peeling, use eggs that are a few days old.
- Adjust the amount of mayonnaise to achieve your desired consistency.
- These deviled eggs are best enjoyed within 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg