Deviled Eggs
How about this gorgeous vintage green egg platter? Absolutely love it!
This deviled egg recipe is loosely based on a recipe I found when I first started eating Paleo. If you can believe it, I even made my own mayonnaise back then!
I am still super serious about making sure I eat clean, but back then there were no mayos on the market that would fit the bill, so made it I did. I can’t tell you how excited I was the first time I had a successful batch of my own homemade mayo. Fortunately, there are now several clean mayos out there that are easy to find at your local supermarket.
These deviled eggs became such a big hit with my family, that my daughter and I stayed up extra late the night before a trip to Florida to make a batch to have on the road with us.
This was an epic mother-daughter trip and we were trying our best to turn a not-so-great situation into a fun one. We both have lots of great memories from that trip, but one of my fondest memories is us having these yummy deviled egg snacks along the way.
My car stereo also busted on this trip and so Paige had about 13 songs downloaded on her phone. Can you imagine the same 13 songs on a 12 hour road trip? Ha! One of those songs was “Fergalicious” and every single time I hear that song now I think of us giggling and belting out “I be up in the gym just working on my fitness, he’s my witness (oooh-wee)!” 😊
I hope you’ll give these eggs a try and hopefully you’ll get as much joy out of them as we do.
Pro tip: I like to use a melon ball scoop to put the filling in the egg white. It’s the perfect portion!
These are my sister’s beautiful egg plates. I have the same ones, except for that gorgeous green one - and you know I need that one too!
These were all gobbled up at our last family get together!
This is my milk glass egg platter that I inherited from my Mom. It makes me happy every time I use it.
Deviled Egg Recipe
12 boiled eggs
1/2 cup Sir Kensington avocado oil mayonnaise or Primal Kitchen
2 green onions, thinly sliced
2 teaspoons dijon mustard
1-2 teaspoons white vinegar
Kosher salt and pepper to taste
1/2 cup chopped cooked bacon
2 teaspoons of chives or green onions
1. Cut the hard-boiled eggs in half lengthwise and push out the yolk into a bowl. Set aside the whites.
2. Put the yolks, mayo, sliced green onions, dijon mustard, white vinegar, salt and pepper in the bowl of a food processor and pulse until blended. Taste and adjust seasoning as needed. I always add a little more vinegar, salt and pepper. If your eggs are small or extra large, you may have to adjust the vinegar and dijon mustard so you have a nice consistency.
3. Use a melon baller to scoop the yolk mixture into the white. Once each white is filled, sprinkle the chopped bacon and chives or green onions on top.
4. Enjoy!
Makes 24 deviled eggs.