• 1 egg, room temperature
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 cup walnut or avocado oil
  • 6 hard-boiled eggs, peeled
  • 1 tsp apple cider or white wine vinegar
  • ½ tsp black pepper
  • Smoked paprika or fresh parsley
  1. Start by making the Paleo mayo: crack the raw egg into a wide mouth canning jar. Add lemon juice and mustard.
  2. Carefully pour in the walnut or avocado oil. Use an immersion blender to carefully push the egg to the bottom of the jar, then blend on high for 20 seconds. Slowly raise the blender until it reaches the top of the jar.
  3. Slice the hard boiled eggs in half horizontally. Remove the yolks and place in a medium bowl. Arrange whites on a serving platter.
  4. Use a fork to mash the yolks, then stir in the homemade mayo, vinegar, and black pepper.
  5. Spoon the yolk mixture into each of the egg white halves. Cover and chill until serving time. Garnish with paprika or parsley sprigs.