Spring is beginning to pop up everywhere, and that means time for some fresh Paleo foods to celebrate all the magic of the season. The hardboiled egg is a favorite protein staple to have on hand. Transform this simple food into a tasty appetizer or side dish to pair with any meal. This month’s recipe comes straight from The Real Paleo Diet Cookbook by Dr. Loren Cordain and offers a number of variations to enjoy. Find more amazing recipes at our bookstore.
Start to Finish: 25 minutes Makes: 12 Servings
If you opt for the wasabi deviled eggs, be sure to look for a wasabi powder that contains only natural ingredients, no salt, and no artificial coloring. Wasabi is a root that is grated and used fresh or dried and ground into a powder. While 100% wasabi powder is hard to find outside of Japan-and very expensive, there are commercially available wasabi powders that contain only wasabi, horseradish, and dry mustard.
- 6 hard-cooked eggs, peeled*
- ¼ cup Paleo Mayo (see recipe below)
- 1 teaspoon Dijon-Style Mustard
- 1 teaspoon cider vinegar or white wine vinegar
- ½ teaspoon black pepper
- Smoked paprika or fresh parsley sprigs
1. Cut eggs in half horizontally. Remove yolks and place in a medium bowl. Arrange whites on a serving platter.
2. Using a fork, mash the yolks. Stir in Paleo Mayo (recipe below,) mustard, vinegar, and black pepper. Mix well.
3. Spoon yolk mixture into egg white halves. Cover and chill until serving time. Garnish with paprika or parsley sprigs.
Wasabi Deviled Eggs: Prepare as directed, except omit Dijon-Style mustard and use ¼ cup wasabi, plus 1 teaspoon Paleo Mayo. In a small bowl combine 1 teaspoon wasabi powder and 1 teaspoon water to make a paste. Stir in yolk mixture, along with ¼ cup thinly sliced scallions for garnish.
Chipotle Deviled Eggs: Prepare as directed, except stir ¼ cup finely chopped cilantro, 2 tablespoons finely chopped red onion, and ½ teaspoon ground chipotle chili pepper into the yolk mixture. Sprinkle with additional ground chipotle chili-peppers.
Avocado-Ranch Deviled Eggs: Reduce Paleo May to 2 tablespoons and omit Dijon-Style mustard and vinegar. Stir ¼ cup mashed avocado, 2 tablespoons chopped fresh chives, 1 tablespoon fresh lime juice, 1 tablespoon snipped parsley, 1 teaspoon snipped dill, ½ teaspoon onion powder, and ¼ teaspoon garlic powder into the yolk mixture. Garnish with finely chopped chives.
*Tip: To hard-cook eggs, place a single layer of eggs in a large saucepan. Cover with cold water by 1 inch. Bring to boiling over high heat. Remove from heat. Cover and let stand for 15 minutes and then drain. Run cold water over eggs; drain again.
The Real Paleo Diet Cookbook p. 323
Prep: 45 minutes Stand: 45 minutes Makes: 3 ½ cups
- 1 large or extra-large egg
- 1 tablespoon fresh lemon juice or white wine vinegar
- 1 cup walnut, avocado, or olive oil, at room temperature (Note: If you use extra virgin olive oil, the olive flavor will come through in the mayonnaise. For a milder flavor, use walnut or avocado oil.)
1. Let the egg stand at room temperature for 30 minutes.
2. Crack egg into a tall, narrow glass jar (a one pint wide-mouth canning jar works well.) Add lemon juice and dry mustard.
3. Carefully pour in oil. Let egg settle down to the bottom of the jar, under the oil.
4. Insert an immersion blender and push it all of the way to the bottom of the jar. Turn power on high and let it run for 20 seconds without moving it. The mayonnaise will start forming and rising to the top of the jar. Slowly start raising the blender until it reaches the top of the jar. Use mayonnaise immediately or store in the refrigerator for up to one week.